Five-Minute Chocolate Pudding One pudding to share

This makes twice the amount of sauce that you will need for one pud, but it can be reheated another time

Chocolate Sauce

90g dark chocolate (around 70% cocoa), broken into pieces

15g unsalted butter

4-5 tbsp milk

1 tbsp double cream (optional)

2 madeleine cakes (eg, Bonne Maman)

whipped cream and chocolate shavings, to serve (optional)

•  Gently melt the chocolate, butter and a couple of tablespoons of the milk in a small nonstick saucepan, stirring almost constantly until smooth. Add another 2-3 tablespoons of milk one at a time and a spoonful of cream, if wished, until you are happy with the consistency of the sauce, then gently heat without simmering.

• Lightly warm the madeleines either side on top of the toaster for about 1 minute in total, taking care they don’t colour or burn. Serve them liberally doused in the sauce, with a spoon of cream and some chocolate shavings if wished.