Instructions: Bake the shortcrust pastry blind.

Make the syrup: Heat together the sugar, water, beans and rum stirring until the sugar dissolves, then let it cook gently.

Melt the chocolate and butter in a double boiler until melted then mix in the cocoa powder.

Whisk together the eggs, egg yolks and sugar until light and the sugar has dissolved.

Carefully mix the egg with the chocolate mix, add milk and cream and pour into the pastry case. Place into a low oven and cook for 35-40 minutes. Remove and cool. Serve with clotted cream or double cream.

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