Makes 8 (according to the size of the pudding moulds)
100g white chocolate
6 egg whites
6 egg yolks
100g ground almonds
1tsp vanilla essence
100g caster sugar
Pinch cinnamon and mixed spice
Melt the chocolate with the vanilla essence. Whisk the egg yolks with half the sugar. Beat the egg whites with the remaining sugar until stiff.
Fold in the breadcrumbs ground almonds and melted chocolate into egg mixture gently incorporating the beaten egg whites. Fold in until all the ingredients are well blended.
Pour into pre-buttered moulds place in a bain-marie cover with aluminium foil and bake in the oven at 150°C for 1-1½ hours. Cool in the bain-marie. Serve with poached damsons and crème anglaise.