Put the sugar and water into a small, heavy-based saucepan and heat very gently, without stirring, until the sugar has dissolved, Bring to the boil and boil rapidly until the syrup turns a rich caramel colour.

Immediately remove from heat and plunge base of pan into a bowl

of cold water until the sizzling stops. Pour the milk on to the caramel, [J] then return to low heat and leave, stirring occasionally, until caramel has dissolved. Set aside.

Heat the oven to 180C/350F/Gas 4. Lightly oil a 1 litre (2 pint) charlotte mould or souffle dish, line the base with greaseproof paper, then oil the paper.

Spread the cut side of each cake with jam. Arrange, jam-side-up, in the prepared mould. Lightly whisk the cream, and then the caramel milk into the eggs; strain into the mould and leave for 15 minutes.

Lay a piece of oiled greaseproof paper over the top of the pudding. Stand the mould in a small roasting tin and pour in enough cold water to come halfway up the sides of the mould. Carefully transfer to the oven and bake for about 2 hours, until the custard is set.

Lift the mould out of the tin. Cool for 30 minutes, then remove greaseproof covering and run a palette knife around the side of the pudding. Invert a serving plate on

top of the mould. Hold mould and plate firmly and invert them. Do not remove mould. Refrigerate for at least 3 hours, or overnight.

To serve: carefully lift off mould, then mop up any liquid on the plate with absorbent paper. Whip the double cream until standing in soft peaks, then pipe over pudding. Decorate with grated chocolate.