Preheat the oven to 160°C. Set out four 200ml ovenproof ramekins/glass bowls and a roasting tray with high sides.

Make a caramel sauce by placing the brown sugar, butter and 80ml cream in a small saucepan. Place over medium heat and stir continuously until the butter has melted and the sugar has dissolved. Once bubbles start to appear lower the heat and allow to boil gently for 4 minutes, stirring occasionally. Remove the sauce from the heat and stir in the salt and vanilla essence. Set aside.

Place the First Choice Vanilla Flavoured Custard in a saucepan. Combine the cornflour and milk in a small bowl and set to one side. Gently heat the custard just until bubbles start to appear. Whisk in the cornflour mixture. Cook for a further minute while whisking continuously.

Remove the custard from the heat and whisk in the caramel sauce. Divide the custard mixture between the four ramekins. Arrange the ramekins in the roasting tray. Carefully pour hot water into the tray so that it goes halfway up the sides of the ramekins.

Carefully transfer the tray to the oven and bake for 30 minutes. Remove the tray from the oven and discard the water. Allow the custard ramekins to cool to room temperature, then transfer to the fridge to chill completely.

To make the ganache, place the dark chocolate and coffee in a mixing bowl. Heat the cream on the stove or in the microwave just until it starts to boil. Pour the hot cream over the chocolate. Whisk until you have a smooth ganache.

Spoon the ganache over the custard puddings. Refrigerate for 15 minutes, then serve. (Note - the ganache will firm up if left in the fridge.)