Warm Rich Chocolate Pudding By Jun Tanaka

1. 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). 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.

2. 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. Remove the pan from the heat and leave to one side.

3. 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).

4. Take half of the sabayon and, using a spatula, gently mix it into the chocolate and butter until completely combined. Repeat with the other half of the sabayon. Gradually add the flour to the mixture until completely incorporated.

5. Spoon the pudding mix equally into your floured ramekins and place in the fridge for 2 hours to set.

6. Preheat the oven to Gas Mark 6/200ºC.

7. Once set, place the puddings on to a baking tray and put them into the oven for 6 minutes. Remove from the oven and allow to stand for 1 minute. Dust with icing sugar and serve immediately with a scoop of ice cream.