Greg Rutherford's winning chocolate pudding

After weeks of gruelling heats, on Friday night Olympian Greg Rutherford proved he still has what it takes to claim a winning title as he was declared Celebrity MasterChef Champion 2019.

But how will he handle the heat in our kitchen?

Greg shows off his cooking skills by whipping up his winning chocolate dessert.

Winning chocolate pudding

Serves: 6

Ingredients

For the chocolate cremaux

335g 70% dark chocolate

90g unsalted butter

60g caster sugar

3 whole eggs

For the sable biscuit

2 egg yolks

84g icing sugar

1 tsp Vanilla extract

Pinch of table salt

84g unsalted butter at room temperature

115g plain flour

2 tsp baking powder

For the raspberry jelly

225g/1 punnet raspberries

Gelatine powder (570ml liquid per 12g sachet)

For the honeycomb

100g caster sugar

20g honey

1 heaped tsp Bicarbonate of soda

Chantilly cream to serve.

Method

• Preheat the oven to 110c

• Place ramekins into shallow baking tray and put to one side

• Place a glass bowl over a pan of simmering water to create a bain marie, then melt the chocolate and butter together

• Whisk the whole eggs and sugar together in another bowl, and then pour the hot melted chocolate and butter over the eggs continually whisking to combine

• Pour the mixture evenly into ramekins, roughly 50g into each. You can use a piping bag to be precise.

• Pour water around the ramekins in the tray until it reaches half way up the side and transfer to the oven and cook for 30 minutes until set

For the sable biscuit

• Preheat the oven to 170c

• Beat the egg yolks with the vanilla, salt and icing sugar together until smooth

• Gradually add the softened butter continually beating before folding in the flour and baking powder

• Roll between two sheets of greaseproof until 3mm thick, cut into rounds with a chefs ring and place onto a baking sheet and bake for 7 minutes at 170c

For the raspberry jelly

• Gently heat the raspberries and sugar in a saucepan until the raspberries have broken down

• Remove from the heat and pass through a sieve to remove the seeds

• Add the correct amount of gelatine powder and whisk until dissolved - you will need one 12g sachet per 570ml liquid

• Place the whole raspberries into moulds and pour the jelly over. Leave to set in the fridge for 2-3 hours ideally overnight

For the honeycomb

• Gently heat the sugar and honey in a saucepan until you reach 145c then whisk in the bicarbonate of soda before turning out onto a lined baking tray

• To serve place the biscuit on the plate, top with the chocolate cremaux, the raspberry jelly, Chantilly cream and honeycomb