1. To make the chocolate sauce, in a saucepan warm the Double cream for two minutes.

2. Add the cocoa, honey, butter and milk. Mix to form a smooth sauce.

3. Remove from the heat.

4. To make the chestnut filling, blend the chestnut mixture with the icing sugar and four tablespoons of Double cream.

5. Fold the whipped cream into this mixture.

6. In two large glasses, place the orange segments, chestnut mixture and chocolate sauce in layers. Repeat this process.

7. For the caramelised chestnuts, place the sugar into a hot frying pan and let it melt.

8. Add the chestnuts and coat. Add orange juice and mix. Serve on top of the chestnut puddings.