Directions

1. Preheat oven to 180°C and butter 6 deep muffin tray/ moulds or ramekins well to be placed on a baking tray. Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water and stir until smooth. Set aside to cool slightly for 15 minutes.

2. Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs (one at a time) followed by ½ a teaspoon vanilla extract and finally 50g plain flour. Divide the mixture among the greased muffin tray/ moulds or ramekins. Bake for 12 minutes until the tops are firm to the touch but the middles still feel squidgy.

3. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with double thick cream or ice cream.

4. TIP: To cut the sweetness serve with fresh berries.