Instructions: 1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof dish and sprinkle over the raisins.

2 Pour the milk and cream into a small pan and heat gently. Chop the chocolate and place in a large bowl. As the liquid comes to the boil, pour it over the chocolate and stir until the chocolate melts.

3 Whisk the yolks and sugar together until light and fluffy, pour on the chocolate milk and stir until combined.

4 Stir in the brandy and pour over the cake. Transfer to the oven and bake for 10-12 minutes.

PRUNE TART TATTAN:
1 Combine the flour, sugar and butter together until they resemble fine breadcrumbs in a processor.

2 Add the yolk and cream, and process again until combined. Cover the pastry and transfer to the fridge. Melt the butter in a small shallow pan, add the sugar and stir until dissolved.

3 Add the prunes to the pan and cook on a medium heat. Roll out the pastry into a round the size of the pan. Top the prunes with the pastry and put in the oven for 10-12 minutes until crisp and golden. Turn out of the pan and serve.

STUFFED PRUNES:
1 Break the chocolate into pieces and place in a bowl over a pan of simmering water. Soak the raisins in the brandy for a few minutes, then combine with the remaining stuffing ingredients.

2 If necessary, make a cut down the side of each prune and fill with the stuffing. Coat in the melted chocolate and refrigerate until ready to serve.

PRUNE AND ORANGE SALAD:
1 Arrange the orange segments and prunes on a plate and serve with Greek yogurt.

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