Heat oven to 180C/160C fan/gas 4.
Break up 150g of the milk chocolate and
put it in a bowl with the butter. Sit the
bowl over a pan of gently simmering water
and allow to melt, stirring occasionally,
until smooth. Set aside to cool.
Grate the remaining milk chocolate
and set aside. Now chop the white
chocolate into small pieces.
Put the eggs and sugar in a bowl and,
using an electric hand whisk, beat for 4-5
mins until pale and thickened.
Pour the melted butter and chocolate
into the egg mixture and stir. Sieve the
flour and cocoa powder and fold into
the mixture. Stir in the white chocolate.
Divide the mixture between the jam
jars. Sit the jam jars in a roasting tin and
pour boiling water into the bottom of the
tin, so that the water rises a quarter of
the way up the sides of the jars. Bake
for 15-20 mins until the top of the
chocolate pudding is set but the middle
is still squidgy.
Remove from the oven and, while still
hot, sprinkle the remaining grated
chocolate over the tops of each pudding.
Leave to cool slightly, then carefully
remove the jars from the tin and allow
to cool completely.
To create your jungle scene, place the
desiccated coconut in a bowl and add
green food colouring – this will be your
grass layer of the jungle. Now sprinkle
a layer over the top of the pudding.
Roll out a piece of green icing to make
a thin ‘worm’ measuring 18cm. Coil this
around one of the chocolate sticks to
create a creeping plant growing up the
tree. Skewer this into the pudding and
repeat with 2 more.
Add a few jelly snakes to your jungle,
coiling in and around the trees to set the
scene. Repeat with the other jars.
Using another piece of green icing,
cut out 3 leaves to attach to the top of
the chocolate sticks. Allow the icing to
firm up for about 20 mins, then sit the
leaves on top of the rim of the jar.