Chocolate pud cheesecakes

Start by making the coulis. Put the raspberries and sugar in a small saucepan. Bring to a simmer and crush the fruit with the back of a fork. Bubble for 2 minutes, then take off the heat and press through a sieve into a bowl, discarding the pips; set aside.

For the cheesecake, heat the cream in a large pan to just below boiling point. Take off the heat, add the white chocolate and set aside for 5 minutes, then stir until smooth. Meanwhile, in a large bowl, use a wooden spoon to beat the soft cheese, yogurt and vanilla together until combined. Use a balloon whisk to incorporate the chocolate mixture until combined and thickened; set aside.

For the biscuit base, put the melted butter, biscuits, hazelnuts and 4 Puds Minis in a food processor. Pulse to a rough crumb. Divide among 6 glasses (or shallow glass bowls). Top with the cheesecake mixture, then a swirl of coulis. Finish with extra Puds Minis, halved. Chill for 2-24 hours before serving.