Somlói galuska

Step 1: Heat the oven to 350°F (325°F fan) and line a 25 x 35 cm tin. Whisk the yolks from 6 eggs with half of 5 ½ oz caster sugar until pale. Whisk the whites to soft peaks, add the remaining sugar and whisk until glossy. Fold together with 4 oz plain flour.

Step 2: Divide the batter into 3 bowls. Fold 1 ⅜ oz walnuts into one and ½ oz cocoa powder into another, leave the third plain. Spoon each into a third of the tin side by side.

Step 3: Bake for 18–20 minutes until springy and a skewer comes out clean. Cool, then cut into the three sponges.

Step 4: Simmer ¾ cup water, 2 ⅞ oz sugar and 1 tsp orange zest for 3 minutes. Off the heat add 3 ½ tbsp dark rum and 1 ¾ oz raisins.

Step 5: For the custard, heat 2 cups milk until steaming. Whisk 3 egg yolks, 2 ½ oz sugar and 1 oz plain flour, whisk in the hot milk, return to the pan and stir over a medium-low heat for 3–4 minutes until it thickly coats a spoon and bubbles once. Add 1 tsp vanilla extract, cover the surface and cool.

Step 6: In a deep dish, layer the walnut sponge, drizzle with a third of the syrup and raisins, spread with a third of the custard; repeat with the cocoa then plain sponge. Common mistake: pouring all the syrup on the first layer; the base goes soggy and the top stays dry. Cover and chill overnight.

Step 7: Melt 3 ½ oz dark chocolate with ½ cup double cream over a low heat until smooth. Whip 1 cup whipping cream to soft peaks.

Step 8: To serve, scoop rough dumplings with a large spoon into bowls, pour over warm chocolate sauce, top with whipped cream and 1 oz walnuts.