Remove 100 ml of the milk. Mix with the custard powder and sugar. Bring the rest of the milk to the boil, remove from the stove and stir the mixture into the milk, slowly bring to the boil, simmer until the desired consistency over low heat, stirring constantly. Put the pudding in a bowl and let cool. Cover the mass with foil to prevent skin formation.
Whip 100 g of cream and fold into the cold pudding mixture. Line a baking frame with 3 x 6 shortbread biscuits. Spread half of the pudding cream on top and smooth it out. Lay out another layer of biscuits. Spread the rest of the cream on top and lay out another layer of biscuits.
For the ganache, cut the chocolate into small pieces, put 100 g cream in a saucepan, bring to the boil and add to the chocolate. Stir until the chocolate is melted and nice and shiny and runny.
Spread the ganache on the cake and place in the fridge overnight.
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