Base:

1 pkt tennis biscuits

100g butter

Choc filling:

50g corn flour

100g castor sugar

2 cups milk

100g dark chocolate

2 egg yolks

½ tsp vanilla essence

30g butter

Decoration;

Fresh cream

Nuts

Method;

Crush biscuits until it resembles fine crumbs. Soften butter mix well with fine biscuits. Press biscuit mixture into Pyrex or flat tin. Set in refrigerator. Mix sugar and corn flour, slowly stir in milk. Break chocolate into the mixture and microwave on high until choc melts and mixture thickens .Beat egg yolk and slowly add to the chocolate mixture stirring continuously to avoid lumps forming. Microwave mixture again till it thickens. Remove from microwave and stir in vanilla essence and butter until well blended. Pour chocolate mixture into biscuit crust. Allow to cool and refrigerate until set. Decorate chilled pudding with whipped cream and nuts