• Organic Dark Chocolate 200g (7oz), broken up
  • Unsalted butter 80g (3oz)
  • Golden caster sugar 40g (1½ oz)
  • Organic eggs 4, separated
  • Double Cream 284ml tub (½ pint)
  • Stem Ginger in Syrup 80g (3 oz), finely sliced with 1 heaped tbsp of the syrup
  • Booja Ginger Truffles 4, finely sliced

To decorate:

  • Icing sugar x 1 tbsp to dust
  • 2–3 pieces of stem ginger – chopped
  • 3 truffles - quartered


  1. Melt the chocolate in a pan over bubbling water. When soft add the butter and stir until melted and smooth. Leave for 5 minutes to cool.
  2. Whip the cream to form soft peaks.
  3. Whip the egg whites to form soft peaks.
  4. Beat the egg yolks with the sugar and then fold the chocolate into the egg mixture.
  5. Stir the cream and then the egg whites into the chocolate mixture. Finally add the ginger and syrup.
  6. Line a 1 litre pudding bowl with cling film (in 2 or 3 strips if necessary) or a 2lb loaf tin.
  7. Carefully spoon the mixture into the bowl (or tin).
  8. Add the sliced truffles to the pudding then seal with the cling film and freeze for at least 6 hours.
  9. When you’re ready to serve, take the pudding out of the freezer and leave for 10 minutes. Take it out of the bowl / tin and unwrap it.
  10. Dust generously with icing sugar, top with some of the chopped truffles and ginger, and serve.

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