Take a 9 inch pudding tray and line it with pound cake slices.
In a cup, mix together the caramel in the sachet and milk.
Pour the caramel milk all over the cake. Add chocolate chunks over the cake.
In a pot, pour milk and cornflour mix stir constantly.
Once it comes to a boil, add the custard powder and mix well. Let it comes to a boil and turn off the heat. Transfer this into a bowl and let it cool down.
Meanwhile whip whipping cream well and keep aside. Whisk the pudding in between.
Once custard is completely cooled, add the whipped cream and whisk a little more with electric beater.
Pour this over the cake slices and let it set for an hour.
Make ganache by heating ½ cup whipping cream in a microwave for about 30 seconds. (The cream should almost come to a boiling point)
Add the chocolate and butter into the cream and let it sit for a minute.
Whisk well until the chocolate melts fully.
Pour this over the pudding and let it set in the fridge overnight.
