Make the chocolate pudding base: In a medium saucepan, whisk together the milk, sugar, and cornflour until the cornflour has completely dissolved and the mixture looks pale and smooth, with no white flecks remaining. Place the pan over medium heat and stir constantly with a wooden spoon. After about 4 minutes, you will feel the mixture start to thicken—it will coat the back of the spoon and leave a clear trail when you drag your finger through it.

Add the chocolate and butter: Remove the pan from the heat immediately. Add the chopped dark chocolate, butter, vanilla extract, and a pinch of sea salt. Stir gently in one direction until the chocolate has fully melted and the pudding is glossy, dark, and smells richly of cocoa. The texture should be thick enough to hold a ribbon on the surface for a few seconds.

Cool the pudding quickly: Pour the hot pudding into a wide, shallow bowl to speed up cooling. Press a piece of cling film directly onto the surface of the pudding—this stops a skin from forming. Let it sit at room temperature for 10 minutes, then transfer to the fridge for 20 minutes. The pudding should be cool to the touch but still slightly warm at the centre.

Whip the cream: In a clean bowl, pour the double cream and whisk with an electric hand mixer on medium speed until soft peaks form. You are looking for cream that holds its shape when you lift the beaters but still looks soft and pillowy—not stiff and buttery. This takes about 2 minutes.

Crush the biscuits: Place the chocolate sandwich biscuits in a zip-top bag and seal it tightly. Use a rolling pin to crush them into fine crumbs that resemble garden soil. You want a mix of fine dust and a few slightly larger bits for texture—think coarse sand rather than powder. Set aside.

Layer the cups: Spoon a generous tablespoon of crushed biscuit into the bottom of each cup. Gently fold the cooled chocolate pudding into the whipped cream using a spatula—use a figure-eight motion until no white streaks remain. Divide this chocolate cream mixture evenly among the cups, filling each about three-quarters full. The surface should look smooth and even.

Top with dirt and worms: Sprinkle the remaining crushed biscuits over the top of each cup to create a thick, dark layer that completely hides the pudding underneath. Press a few pork-free gummy worms into the centre so they appear to be crawling out of the dirt. For the best effect, leave one worm half-buried and another poking out at an angle.

Chill and serve: Place the cups in the fridge for at least 1 hour before serving. The pudding will set further and the biscuits will soften slightly, creating a texture that feels like real earth. When you pull a cup out, the surface should be firm to the touch and the worms should stay in place.