"I love Ecuador and describe it as a small but perfectly formed part of the Andean highlands. This chocolate comes from rare Rio Arriba beans recognised as some of the very finest. Those little beauties give this bar a soft and subtle flavour with just a hint of earthiness you could expect from such a flowery variety of cocoa." Helen Pattinson, Co-founder.

Steaming a log shaped chocolate bar doesn't work so well, but the spotted part of the name is easy enough to interpret while other bits that sounded great in 1850 are now harder to unravel. This was one of those puddings that never really sounded that great but always tasted like heaven; especially with custard...we love this Venezuelan milk chocolate as our custard replacement.

If one Great British Pudding lacks a clear rulebook and history then this is it. Given that, we have taken the liberty of including the fruits we like and largely swapping stale bread for beautiful and rich Venezuelan chocolate. Always tricky to keep chocolate balanced against fruit, we think this subtle and delicate chocolate and fruit combination is another Montezuma's chocolate bar worthy of its namesake.