• Firstly in a mixing bowl place, the egg white and beat until firm peaks form. Leave it aside.
• On a double boiler, place the whisked egg yolks and cook it until it's pale and creamy. leave aside (Double boiler: Heat half a pot of water on medium heat, place a bowl on top of the pot of water)
• Place the Soften butter and icing sugar in a mixing bowl and mix on low speed first then increase the speed and mix well until creamy
• Add the Cocoa powder, vanilla and mix for further 1 minute until incorporated
• Using a spatula fold in the egg white and egg yolk until fully incorporated.

Chocolate ganache

• On a double boiler place, the chopped chocolate and cream and heat until chocolate is dissolved and fully incorporated. This mixture should resemble a chocolate sauce

Assembling the pudding

• Use small square tray ( I used a 25cmx15cm inch tray), If you wish to unmould the pudding then line it with cling film and assemble the pudding on the cling film.
• Dip the buiscuits in cold milk until it is slightly soft
• layer the tray with the soaked biscuits, then top up with the chocolate mixture. Then repeat the layers until its fully staked up and finally finish it off with the chocolate mixture
• Leave it in the fridge for 1 hour
• Once cooled pour the chocolate ganache on the top, put it back into the fridge for at least 3 hours or leave it overnight.

  (If you wish to unmould then take off the cling film and add place the pudding on top of a wire rack and add the ganache on the top, shake off excess ganache and place it in the fridge for at least 3 hours or preferably overnight to set)