Recipes: Chocolate profiteroles, Passionfruit and custard soufflé, Classic lemon tart, Hot chocolate fondants with summer berries, Slow-roasted peaches with orange caramel sauce.
James returned to his old catering college in Yorkshire and themed his puddings around the classic desserts he learned to make there. Along the way James also challenged his friend and fellow pupil, the Michelin-starred chef Andrew Pern, to a 'cooking showdown' and attended the British heats of the World Chocolate Masters to see the best chocalatiers in the country at work.
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