Rav Gill served up delicious flourless chocolate fondants with caramel chocolate eggs filling on Saturday Kitchen.

The ingredients for the classic thin custard are: 500ml whole milk, 500ml double cream, 1 vanilla pod, split, 120g caster sugar and 6 medium free range eggs yolks.

For the fondant: 80g unsalted butter, plus extra for greasing, 100g dark chocolate, minimum 70% cocoa solids, chopped, 2 free-range eggs, 2 free-range egg yolks, 45g caster sugar, 2 tsp cocoa powder, sifted, plus extra for dusting and to decorate, pinch sea salt flakes and 4 mini caramel-filled chocolate eggs.

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.