STEP 1

Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.

STEP 2

Put  100g butter and 100g chopped dark chocolate in a heatproof bowl and set  over a pan of hot water (or alternatively put in the microwave and melt  in 30 second bursts on a low setting) and stir until smooth. Set aside  to cool slightly for 15 mins.

STEP 3

Using  an electric hand whisk, mix in 150g light brown soft sugar, then 3  large eggs, one at a time, followed by ½ tsp vanilla extract and finally  50g plain flour. Divide the mixture among the darioles or basins.

STEP 4

You  can now either put the mixture in the fridge, or freezer until you're  ready to bake them. Can be cooked straight from frozen for 16 mins, or  bake now for 10-12 mins until the tops are firm to the touch but the  middles still feel squidgy.

STEP 5

Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.