Chocolate Pudding With New-Season Olive Oil

Put about 5cm/2in water in a saucepan and find a heatproof bowl that sits snugly on top, without the base touching the water, to form a bain-marie. Turn the heat under the pan to medium so the water heats up and bubbles gently. Pour the milk into the bowl and let the steam from the water below heat it gently.

Put the cornflour in a small bowl and, when the milk is warm, take a ladleful and pour it over the cornflour. Whisk together until no lumps remain.

Put the sugar into the warm milk in the pan, then break the chocolate up into small pieces and add that too. Use a balloon whisk to whisk everything together, helping the chocolate melt smoothly. Add the cocoa powder, coffee, if using, olive oil and the cornflour mixture, along with a pinch of fine salt. Whisk continuously for 10-15 minutes until the mixture has thickened into a velvety smooth custard that coats the back of a wooden spoon. If you have any lumps, transfer it to a blender and give it a whizz until smooth. Remove from the heat and cover with cling film so that it touches the surface of the mixture (to prevent a skin forming). Once cool, refrigerate for a few hours to set. To serve, spoon the budino into espresso cups or small serving glasses, drizzle with your very best extra virgin olive oil and sprinkle with flaky sea salt.