Instructions: 1. Preheat the oven to 180C/350F/Gas 4. Butter four ovenproof tea cups.

2. Whisk together the creme fraiche, caster sugar and Cointreau, Kirsch or orange juice. Using two tablespoons shape the mixture into 4 ovals and freeze.

3. Melt 200g of the chocolate in a heatproof bowl over a pan of simmering water. Cream the butter and icing sugar together until light and fluffy.

Gradually add the egg yolks and stir in the melted chocolate. Gently fold in the flour. Whisk the egg whites until they form stiff peaks and carefully fold into the chocolate mixture.

4. Half fill the tea cups with the mixture. Break the remaining chocolate into 4 pieces and place one piece in the centre of each cup. Top with the remaining mixture until the cups are three quarters full.

5. Bake in the centre of the oven for 12-15 minutes until risen and just firm to the touch. Turn out immediately onto serving plates and dust with icing sugar.

6. Serve each pudding with a creme fraiche oval and the strawberries, raspberries and physalis arranged around the plate.

NOTES : Gugelhupf is a classic central European cake, but this version has been made into a scrumptious pudding to be eaten warm after dinner. In the traditional way gugelhupf is baked in a special mould, but for this recipe you require an oven-proof tea cup or dome-shaped mould. When baking, place a cup of hot water in the oven to prevent it from becoming too dry. To deepen and enrich the chocolate flavour use Lindt Excellence 70% Cocoa Chocolate, with its high cocoa content, low sugar level and natural vanilla flavouring.

Preparation Time: 25 minutes

Cooking Time: 12-15 minutes

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