This recipe involves lavender chocolate, which sounds weird but tastes wonderful. In the UK a company called Newtree used to make it. It can of course be done with normal chocolate. This is a recipe for chocolate lovers, a little goes a long way. We usually make them in tiny ovenproof cappuccino cups.

450ml single cream

200g lavender (milk) chocolate, chopped

100g good quality dark chocolate, chopped

4 medium eggs

50g caster sugar

• Preheat oven to 140C/ gas 1

• Bring the cream gently up to the boil, then take off heat. Stir in the chocolates until melted

• Mix the egg yolks and sugar together. Pour over the hot cream/choc mixture, stirring constantly, until well blended together

• Pour into 6 small cups or ramekins. Stand the cups in a roasting tin and pour enough boiling water around them to come halfway up their sides

• Slide into the oven and cook 50-60 minutes until just set, but still slightly soft in the centre. Remove from oven and baking dish. Allow to cool and then chill in the fridge. Serve with whipped cream if feeling particularly indulgent