The base is made of chocolate digestives, and this makes a real difference, although I did eat quite a lot of it before it made it into the tin. I don't like a deep base, so there was plenty left over to munch on. Then it's basically melted chocolate with cream cheese and a little icing sugar. But it's the topping that looks so nice, you mix a little oil with some melted chocolate and it means you can store the pud in the fridge and you can still cut it without splitting the whole thing all over the table. The recipe calls for quite a lot of white chocolate for the pattern but I only had less than half in the cupboard (I tend to raid the white chocolate stash) and I still had more than enough.
You do need cream with this pud, it is seriously rich. But it's really really good and so simple. Definitely a take along pud.