Two-choc treat

To make the white chocolate ice-cream: Melt the white chocolate, either in a microwave or over a pan of hot water, then fold it into the custard, warming the mixture slightly if the chocolate sets. If the mixture has been warmed, then leave it to cool.

Lightly whip the cream until it forms soft peaks, then fold it into the chocolate mixture. Pour the mixture into a freezer container, and chill until almost frozen, then beat it well, return to freezer and freeze until solid.

To make the dark chocolate delight:

Place the cooking rings on a baking sheet lined with baking parchment. Butter the inside of the rings well and line the sides with strips of baking parchment. Brush the insides again well with butter, without moving the rings around on the baking sheet; the butter will then set and form a seal around the base of the tins. Place the baking sheet in the fridge for the butter to set.

Melt the plain chocolate and unsalted butter together. Gently stir into the egg white, stirring until the mixture is smooth, but taking care not to incorporate too much air.

Divide the mixture between the six cooking rings and level the surface. Chill the puddings for at least 1 hr, or overnight.

Set the oven to fairly hot, 200°C (400°F, gas mark 6). Place the puddings in the centre of the oven and bake for 7-10 mins, or until the puddings have just set on the top. Don't leave them in the oven too long or they will set all the way through.

Remove the puddings from the oven and leave to cool for 1-2 mins. Slide a fish slice or palette knife under the rings and transfer them to serving plates, then remove the rings and peel away the strips of baking parchment. Serve with scoops of white chocolate ice-cream and dust with cocoa (optional).