Beat together the eggs, sugar, and a drop of vanilla essence until pale and creamy.

Stir in the chocolate powder and melted butter.

Well grease your pudding basin and line with cling film (with a slight overhang) – a little tip I picked up from my culinary amour – Mrs Simkins!

Pour into the basin a small amount of the mixture and scatter with broken biscuits. Repeat until all of the mixture and biscuits have been used up.

Cover with a plate and refrigerate for 3 hours.

Melt a large bar of chocolate in a saucepan over some simmering water and add a dollop of butter when melted. Stir well.

Remove your creation gently from the basin – use a palette knife to loosen it from the sides and turnout onto a serving vessel fit for a Queen.

Slather with melted chocolate and place a biscuit on the top before serving. Tidy up around the edges of the cake with a damp cloth. 

Serve to your guests with a scant drop of Bailey's Irish Cream Liqueur.