Anna Haugh recreated Mildred Nichols pouding sax weimar dessert using her Victorian recipe on Royal Recipes with Michael Buerk.
The key ingredients are finger biscuits that are used instead of flour, 10 eggs with the yolk and whites separated and whipped, butter, sugar and grated chocolate.
The puddings are baked in moulds placed on a tray of water in the oven in order to steam. They are then served with a rich chocolate sauce.
The dessert was first served to mark the 57th anniversary of Queen Victoria and Prince Albert’s wedding.