CHOCOLATE PUDDINGS (serves 6)

185g Dark chocolate (at least 70%) in pieces

185g Butter chopped into cubes

3 medium eggs plus 3 medium egg yolks

6 tbsp caster sugar

3 heaped tsp plain, gluten free flour

Cocoa powder and crème fraiche to serve (optional)

METHOD

1. Preheat oven to 220c/Gas 7. Butter 6 x 175ml capacity ramekins or pudding moulds and base line with baking parchment .

2. Put the chocolate and butter in a heat proof bowl over a pan of just-simmering water. Stir occasionally, till melted, smooth and glossy.

3. Use an electric whisk to beat the eggs, egg yolks and sugar until thick and foamy.

4 Whisk the melted chocolate mixture in to the egg mixture, then sieve in the flour and fold in.

5. Divide the mixture between the moulds. Bake the puddings on a baking tray for 10 minutes, or until the outside are set but the insides are still soft.

6. Hold the moulds with a cloth then carefully cut around each pudding with a knofe and quickly turn out onto a warmed plate.

7. Peel off the paper from the bottom

8. Serve with dusted cocoa and a scoop of crème fraiche.