Oozing Chocolate Puddings

Directions

1. 1
   Preheat oven to 180C Butter six 175ml dariole moulds and sit on a baking sheet.
2. 2
   Put the butter and chocolate in a heatproof bowl and melt in the microwave on high for 2-3 minutes.
3. 3
   Stir occasionaly until melted, then set aside.
4. 4
   using an electric hand whisk, whisk together the eggs, yolks and sugar for 3 minutes until pale.
5. 5
   Set hand whisk on medium and whisk in the melted chocolate mixture.
6. 6
   gently fold in the flour then divide between the dariole moulds.
7. 7
   Bake for 10-12 minutes until risen, but still flat on top and not quite firm.
8. 8
   Loosen the edges with a round bladed knife and turn out immediately.
9. 9
   Serve with ice-cream or a blob of whipped cream.
10. 10
    To FREEZE: uncooked puddings can be frozen in their moulds, then cook from frozen for about 25 minutes.