Chop finely the chocolate and add it to the milk in a saucepan.

Bring the milk to a gentle simmering, add the sugar and the crumbled lady fingers. Stir every so often and let it simmer on low flame for about 30 minutes.

After 30 minutes pass it through a sieve and collect it in a bowl. Let it cool down completely.

Beat the eggs and add them to the cold chocolate milk with a teaspoon of vanilla essence.

Melt 4 tablespoons of sugar at the bottom of a pudding mould until you have an amber coloured caramel, then pour in the egg and chocolate milk mixture.

Heat the oven to 160°C and bake the pudding in a bain-marie for about 1 hour and 15 minutes.

Let it cool down completely and stash in the fridge for a few hours before serving it.

Unmould the chocolate pudding on a serving plate and drizzle with the caramel left into the mould.