Just Desserts: Chocolate Sex Pots

This is probably my most awesome dessert ever: it's boozy, chocolatey, custardy (that should definitely be a real word) and even better still...you can carry it around in your handbag primed and ready for those pesky emergency pudding moments (look, they happen OK?). I should also mention that not only is it pretty much impossible to mess the recipe up (you could eat all the ingredients before actually making it I suppose) but it's also really adaptable so you can customise it into your most amazing dessert ever. Very handy for the Just Desserts Club that we announced earlier.

I used shop bought golden syrup sponge cake and Amaretto but Jamaican Ginger cake and golden Rum is also a total winner or perhaps try chocolate cake soaked in Cointreau? I buy a pot of good fresh custard because I'm super lazy but you could make your own if you prefer just make sure it has been been in the fridge for a few hours before using though. I have made variations of this using plain, milk and white chocolate and they all tasted amazing when melted and whisked into vanilla custard but plain chocolate is my favourite for this version. You can also add extra flavour into the whipped cream, I added a bit of stem ginger syrup but a tablespoon of booze and/or some orange zest or vanilla extract would be equally wonderful.

You'll need: (makes about 6 generous servings)

• Lyle's Golden syrup cake 
• Amaretto
• 100g dark chocolate (plus a little but extra to grate for garnish) 
• 500g pot fresh custard, must be nice and cold.
• 1 x 397g tin Carnation Caramel (or Dulche du Leche)
• 300ml whipping cream
• 1 tablespoon stem ginger syrup (optional)
• cherries to garnish (optional, but they're totally in season right now)

Make it!

1. Slice some of your cake and put it in the bottom of your clean jam jar then pour over your Amaretto (about 25ml for each jar is about right but add more if you want it more boozy)
2. Break your chocolate into pieces and put it into a glass bowl set above a saucepan of simmering water. Make sure the water doesn't touch the glass bowl. When fully melted remove from the heat and whisk in half of your cold custard.
3. Spoon a layer of caramel over your booze soaked sponge then top that with a layer of plain custard. Follow this with a layer of your chocolate custard.
4. Whip your cream. If adding the stem ginger syrup or some more booze then do this before you start whipping. You want it to be quite firmly whipped. Spoon it over the chocolate custard.
5. Top with a cherry and some more grated chocolate. It can be eaten straight away or pop a lid on it and it will keep happily in your fridge for another day, although I recommend taking them round to your favourite friend's house and totally making their day.