Bring to the boil, then leave to simmer for 5 minutes until syrupy. To make the chocolate rum sauce, place the chocolate in a heatproof bowl over a pan of simmering water along with the sugar and milk.Leave to melt, stirring occasionally, then take off the heat and stir in the rum. To assemble the pudding, remove the individual cakes from their tins.To make the crème patisserie, whisk the yolks, sugar and flour together until thick in a large bowl.Place the vanilla pod, seeds and milk in a saucepan over a medium heat and bring it slowly up to the boil.SPEED skater Elise Christie will be aiming to put the misery of Sochi 2014 behind her this week.Britain's triple world champ was disqualified in all three of her events at the last Winter Olympics.She specialises in the 1,000m event, and is a ten time European gold medallist. Elise took the 1,000m, 1,500m and overall titles at the World Short Track Speed Skating Championships in Rotterdam - and won bronze in the 3,000m.She endured heartache at the 2014 Winter Olympics in Sochi, after she was disqualified in all three of her events and was the subject of online abuse and death threats after a collision with a South Korean skater.
Her ex-boyfriend is Team GB short-track speed skater Jack Whelbourne.Finally, place the hazelnut cake on top and spoon over the remaining rum syrup. Slice like a normal cake, and spoon over the chocolate and rum sauce before serving.) was a member of a class of light cavalry, originating in Eastern and Central Europe during the 15th and 16th centuries, originally Hungarian.Add 3 tablespoons of the whites to the hazelnut mixture, then fold the hazelnut mixture into the whites.