Soft-centered chocolate puddings

125g butter, plus 2 tsp extra
150g bittersweet dark chocolate, chopped
2 eggs, plus 2 egg yolks
125g sugar
1 tsp vanilla extract
35g plain flour, sifted

Heat oven to 170C. Use 2 tsp butter to grease four 150ml heatproof souffle moulds, or ramekins, and place on a baking tray.

Melt the butter and chocolate in a heatproof bowl set over a pot of gently simmering water. Using an electric beater, beat the eggs, yolks, sugar and vanilla for a minute or two until pale. Fold in the flour, then fold in the chocolate mixture. Pour into the moulds to fill by three-quarters.

Bake for 10-12 minutes until risen, when the cake is set but the centre still moves a little when jiggled. Remove from the oven and from the tray.

Run a palette knife around each pudding, gently invert on to warm plates and serve immediately.

Tip: You can prepare these ahead and refrigerate the moulds for two or three hours. If baking from cold, add another minute or two to the cooking time.