Ingredients (serves 4):

For the chocolate pudding:

To serve:

Note: A grown-up must supervise and help with preparation.


  1. Cut each avocado in half, remove the stone and use a spoon to scoop the flesh from the skin.
  2. Pop all the avocado flesh into a blender or food processor, then add the rest of the ingredients and whizz them all up together, until the mixture is smooth and lump-free.
  3. Tip into a bowl, then cover and put into the fridge for around ½ hour to thicken up a little.
  4. While the pudding mixture is chilling, make the fondant worms:
  5. Roll out small a ball of pink fondant into a long even sausage shape.
  6. Using the back of the knife, press down to emboss lines along the whole length of the worm.
  7. Bend the worm to a curved zig-zag shape, then use a cocktail stick to mark out two eyes at one end.
  8. Repeat until you’ve made 12 worms.
  9. Next, place the chocolate biscuits in a strong plastic bag. Lightly crush with a rolling pin.
  10. Divide the chilled pudding mixture between 4 bowls or ramekins, then top with the crushed chocolate biscuits and fondant worms to serve.