Melt the chocolate and butter. Place them in a heatproof bowl over a saucepan of gently simmering water. Stir until smooth, then set aside to cool slightly.

Blend the dates. Drain the soaked dates and blend them into a smooth paste. Add the paste to the melted chocolate and butter.

Add the eggs and salt. Mix until combined. Add the eggs one at a time if that makes mixing easier.

Add the dry ingredients. Gently stir in the flour and chopped walnuts. Stop mixing as soon as everything is combined.

Bake the brownies. Pour the mixture into a parchment-lined baking pan. Bake at 340°F (170°C) for 23–25 minutes. Let the brownies cool completely before cutting them into small pieces.

Prepare the pudding. Make the vanilla pudding according to the packet instructions. Stir in the blood orange juice, then cover and leave it to cool.

Layer the cups. Spoon some pudding into each serving glass. Add brownie pieces, followed by another layer of pudding. Leave a few brownie pieces visible near the top.

Make the marshmallow ghosts. Place two marshmallows on top of each dessert. Use melted dark chocolate to draw their eyes and mouths. Chill the cups before serving.