Break the chocolate into small pieces and place in a saucepan with the chocolate-flavoured milk. Heat gently, stirring until the chocolate melts.
Bring almost to the boil, then remove the pan from the heat.
Place the breadcrumbs in a large mixing bowl with 25 g of the sugar. Pour
Over the chocolate milk and mix well. Beat in the egg yolks.
Spoon in to a1,2-liter/2-pint pie dish and bake in a preheated oven, 180C/350 F/Gas Mark 4, for 25-30 minutes or until the pudding is set and firm to the touch.
Whisk the egg whites in a large clean bowl until standing in soft peaks.
Gradually whisk in the remaining caster sugar and whisk you have a glossy, thick
Spread the jam over the chocolate mixture and pile the meringue on top.
Return to the oven for about 15 minutes or until the meringue is crisp and golden.
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