Preheat the oven to 180C.

In a bowl, add flour, cocoa powder, sugar, baking powder and salt. Give it a whisk and then add milk, egg, softened butter and warm water. Whisk until it all comes together to form a smooth paste. Using a hand grater, grate the frozen red chili into the batter.

Scoop the paste into 4 oven-proof pudding bowls. Make sure you pour only a little more than half and not fill the bowls completely. This is because the pudding will rise as it bakes.

Put the pudding bowls in a baking sheet and bake it for about 15 minutes.

To prepare the chili chocolate sauce, melt chocolate in a microwave. It takes about 20 to 30 seconds. Whisk it a little and then, add chili powder along with water. Whisk again until it’s smooth. Check for spiciness and if you prefer more heat, add more chili powder.

Before serving the pudding, whisk the heavy cream until it gets thick. Also, cut the peaches into wedges and grill it on a pan.

Drizzle the chili chocolate pudding with chili chocolate sauce, spoon some whipped cream and top it with a few wedges of grilled peach.