Potted puddings

350ml milk
1 tsp mixed spice
1/2 tsp ground ginger
50g molasses
20g cornflour
2 eggs
125g caster sugar
200ml water
2 eggwhites
2 chocolate cookies crumbled
drinking choc to serve
mint sprigs to serve

1. Combine milk, spice and ginger in a medium saucepan over a low heat. cook for 10 mins or until aromatic.
2. Put molasses, cornflour, eggs and 75g of sugar in a large heatproof bowl and whisk to combine. return mix to pan and cook for 5 mins ur until thickened. Set aside to cool slightly.
3. Put remaining sugar and water in a small saucepan and bring to the boil. Cook until sugar mixture reaches 121 C. The sugar syrup is ready when it forms a firm ball when a small amount of the mixture is dropped in a glass of cold water.
4. Put eggwhites in a medium bowl. Using an electric mixer, whisk eggwhites until soft peaks form. slowly pour in sugar syrup in a steady stream, and whisk until completely cooled.
5. Gently fold eggwhite mixture into custard. Spoon into 4 serving glasses or pots and sprinkle each with a little crumbled cooking and sut with chocolate and add mint sprig to serve.