Warm rich chocolate pudding

Using a pastry brush, apply a thin coating of butter to the inside of four medium ramekins (if you do not have ramekins, teacups will do) and then cover the buttered insides with a light dusting of flour, tapping the sides and shaking out any excess flour. Place the ramekins in the fridge until required. Now place the diced butter and chocolate into a heat proof bowl and place the bowl on a pan filled with 6 cm of simmering water. Using a spatula, stir the chocolate and butter until they have both melted and mixed together. Then remove the pan from the heat and leave to one side. Next break the eggs into a large bowl and add the caster sugar. Using an electric whisk, on full speed, whisk them together for 5 minutes until they become light and fluffy and triple in size (this is called a sabayon). Take half of the sabayon and, using a spatula, gently mix it into the chocolate and butter until completely combined and then repeat with the other half of the sabayon. Then gradually add the flour to the mixture until completely incorporated. Spoon the pudding mix equally into your floured ramekins and place in the fridge for 2 hours to set. Meanwhile preheat the oven to Gas Mark 6/200ºC. Once the puddings have set, place them on a baking tray and put them into the oven for 6 minutes. Remove from the oven and allow to stand for 1 minute. Finally dust with icing sugar and serve immediately with a scoop of ice cream. Chefs tip:If you’re making the puddings for a dinner party, make them the day before and leave them in the fridge.