Anyone for pudding?

Make weekends extra-special by rounding off your meal with these sensational twists on classic desserts recipes BBC GOOD FOOD TEAM photographs LOUISE HAGGER

Chocolate & salted caramel waffle bread & butter pudding

‘For a truly decadent dessert, waffles are baked in a rich, chocolatey custard here – a chocoholic’s dream. It can be prepared up to a day before baking, and actually benefits from at least one hour resting before going into the oven, as this gives the waffles a chance to soak up all the lovely custard. Oh, and there’s also a secret puddle of salted caramel hiding underneath it all! A delicious dessert.’ Cassie Best

SERVES 8 PREP 20 mins plus at least 1 hr soaking COOK 30 mins EASY

150g dark chocolate (at least 70% cocoa solids) 300ml double cream 200ml milk 50g butter 1 tbsp caster sugar pinch of ground cinnamon 1 tsp vanilla extract 200g canned caramel or dulce de leche 10 cooked waffles (we used toaster waffles) 4 medium egg yolks, beaten (freeze the whites for another recipe) icing sugar, for dusting (optional)

1 Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan – it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.

2 Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.