1. Turn the chestnut puree into a bowl, add the sugar and vanilla extract and beat until smooth.

2. Put 3 tablespoons water into a small bowl, sprinkle over the gelatine and allow to become spongy. Set the bowl in a pan with hot water that comes halfway up the side of the bowl and simmer until the gelatine dissolves. The liquid should appear clear.

3. Remove the small bowl then place another bowl containing the broken up chocolate into the pan to melt the chocolate. 4. Meanwhile warm the custard gently, remove from the heat and whisk in the dissolved gelatine.
5. Pour two thirds of the custard into the chestnut mixture and fold together, by this time the mixture will be almost cool. 6. Lightly whip the cream and fold half into the chestnut mixture. Pour this mixture into 6 wetted individual pudding bowls / ramekin dishes / teacups all with the capacity of 200ml.

7. Stir the melted chocolate into the rest of the custard then gently fold in the cream, carefully pour into the basins then place in the refrigerator to set.

8. To turn out dip the basins in hot water for 15 seconds, run a thin palette knife around the edge and invert onto serving plates. Dust with icing sugar and decorate with seasonal berries.