Chestnut and chocolate pudding

Step 1

Preheat the oven to 180 degrees (gas mark 4). Melt the chocolate in the microwave with 3 tablespoons of water, stir quickly to keep it smooth. Add the milk and cream gradually and stirring continuously, then the mixture of chestnut spread and egg yolk, and finally the rum. Place in ovenproof ramekins and bake for 40 minutes. Refrigerate 2-3 hours before serving.