I’m putting together a chicken-based meal for ten but can’t decide on a pudding. What would chef suggest?

Kate Spedding, Kendal

“I would go for a lovely tray of chocolate brownie, finished with some caramel and dried cranberries. Place 740g caster sugar, 160g cocoa powder, 120 plain flour and 1 tsp baking powder into a large bowl and stir well. In a separate bowl, whisk 8 free range eggs with a little vanilla extract. In a metal bowl, melt 500g of unsalted butter and 400g of good quality dark chocolate over a pan of barely simmering water. When the chocolate and butter has melted, mix the eggs into the dry ingredients, quickly followed by the chocolate and butter. Mix thoroughly and then bake in a large, lined oven proof dish at 160C for about 25-30 minutes. It should still feel soft to touch. Allow to cool and then remove from the dish. Spread the top with some shop bought caramel topping, then sprinkle with some dried cranberries. If you are feeling really brave, you can gently melt some white chocolate and using a piping bag, pipe some lines of white chocolate over the top of the brownie in a criss cross pattern. Serve with some vanilla ice cream.