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.
If you prefer, add 40 g desiccated coconut to the breadcrumbs and omit the jam.