Heat the oven to 180 C, 160 C fan

Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside.

Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.

Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.

Divide between the moulds – each one is approx 115 grams. Place on the middle shelf of the oven and cook for 12 minutes exactly.

Remove from the oven, It is easier for larger numbers to serve in the ramekin, however you can run a knife round the edges, invert and tip out on to serving plates. Serve with berry sorbet or similar.