Place chocolate, milk and butter in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in sugar and breadcrumbs. Transfer to a large bowl. Stand for 20 minutes to cool.

Step 2

Preheat oven to 180C/160C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan. Line each base with a 5cm round of baking paper. Using an electric mixer, beat egg whites until stiff peaks form. Add egg yolks to chocolate mixture. Stir to combine. Sift flour, cocoa and baking powder over chocolate mixture. Stir to combine. Stir in berries. Fold in egg whites in 2 batches. Divide mixture between prepared pan holes. Place muffin pan in a large roasting pan and fill with boiling water until halfway up the sides of muffin pan. Cover tightly with greased foil.

Step 3

Bake for 30 to 35 minutes or until just firm to touch. Stand in pan for 5 minutes. Turn top-side down onto a baking tray lined with baking paper. Using a spatula, transfer to serving plates (top-side down).

Step 4

Meanwhile, make white chocolate custard: Place milk and cream in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until hot (do not boil).

Step 5

Whisk egg yolks, cornflour and sugar together in a heatproof bowl. Gradually whisk in hot milk mixture. Return to pan. Add chocolate. Cook, stirring, over medium heat for 10 minutes or until the custard thickens and coats the back of a spoon. Pour custard into a heatproof jug.

Step 6

Serve puddings with custard and extra mixed berries.

RECIPE NOTES

To make a cup of breadcrumbs, place 2 slices of day-old bread in a food processor and process until fine crumbs form.