Mix eggs and sugar together.

Melt butter and chocolate together and add to mix. Fold in flour and combine ingredients well.

Make ganache with white chocolate and cream. To make the ganache, melt the white chocolate and add the cream and let it cool. Form into balls and cool. Then wrap in cling film and chill.

Butter 6 ramekin dishes and put a piece of greaseproof paper on the bottom of each. Fill with mix and a little ganache in the centre.

Cook at 200 °C for 15 minutes, demould, sprinkle with icing sugar and serve straight away.

Sauce anglaise:

Boil up milk and in a bowl whisk egg yolks and sugar. Pour a little milk on the yolks and mix and then add the rest of the milk and cook on a low heat until the mixture thickens and coats the back of a spoon.

Put the mixture through a chinois, add a little cream to stop the cooking.

Serve the pudding with exotic fruits.