100g prunes, roughly chopped
40ml brandy
A little cocoa powder for dusting
150g dark chocolate, broken into small pieces
150g unsalted butter, diced, plus extra for greasing
3 large eggs
75g caster sugar
35g plain flour

Soak the prunes in the brandy for at least 2 hours. Preheat the oven to 200C/gas 6 and heat up a baking tray. Butter 6 dariole moulds well and dust with cocoa.

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir gently and leave to cool a little.

Beat the eggs and sugar together with an electric whisk for at least 5 minutes until the mixture is thick and moussey.

Fold the melted chocolate and butter lightly into the egg mousse.

Sift in the flour over the mixture, then fold it in carefully – don't overwork the mix. Carefully fold in the prunes and brandy.

Divide the mixture between the moulds. You can prepare the puds ahead to this point, if you like, and refrigerate them for up to 2 hours.

Bake on the hot tray for 10–12 minutes. Turn out immediately into shallow bowls and serve at once, with chilled cream.

Swaps
Soak raisins in whisky, dried cherries in calvados, or even dried cranberries in vodka to replace the prunes in brandy.

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