For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.?Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.

Shape your edges by holding your left index finger against the edge of the pastry and press down towards the edge of your pie dish.

Return the dough to the fridge for 20 minutes to chill.

Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.

Fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove and whilst warm, sprinkle over 20 grams / 2 tablespoons of the chopped chocolate, allowing it to melt before spreading it over the base of your pastry. Set aside to cool fully.

For the chocolate pudding filling, heat the milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.

Meanwhile, place the sugar and eggs into a bowl and whisk until pale and combined.

Sift the cornflour and cocoa powder into the eggs and whisk until well combined and smooth.

Slowly add in ¼ of the hot milk to the cocoa mixture and whisk to combine until smooth.

Repeat with the milk in batches until it has all been added to the chocolate and whisk until fully combined.

Pour the chocolate milk mixture to the heat and increase to medium, sprinkle in the 50 grams / 1.76 ounces roughly chopped chocolate and whisk as the pudding thickens to ensure it remains smooth and doesn’t burn to the bottom or sides of your saucepan.

Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.

Place in the fridge to chill for at least 3 hours or preferably overnight.

For the topping, place the heavy cream and sugar into a bowl and whip until soft peaks form.

Spoon on top of the pudding and shape to your preference.

Sprinkle over a little cocoa powder or fine chocolate pieces.

Slice and plate em up.

Dig in and enjoy!