Jeremy Pang served up a delicious steamed egg milk pudding with custard, chocolate and cherry jam on Ready Steady Cook.

The ingredients are: 75g caster sugar, 2 large free-range eggs, 125m full-fat milk, ½ tsp vanilla extract, 50g plain dark chocolate, finely grated.

For the cherry jam: 300g frozen pitted cherries, 1 tbsp fresh lemon juice and 25g soft light brown sugar.

For the biscuits: 3 digestive biscuits and 1 tbsp icing sugar.

See recipes by Jeremy in his book titled: Chinese Unchopped – An Introduction to Chinese Cooking available from Amazon now.