2-3 tbsp cocoa powder, for dusting
165g dark chocolate 70% cocoa solids
165g unsalted butter, plus extra for greasing
3 medium eggs
3 medium egg yolks
85g caster sugar
2 tbsp plain flour
6 heaped tsp smooth peanut butter
Step 1 – Heat the oven to 200C/180C fan/gas 6. Grease six individual pudding moulds with butter and dust the insides with cocoa powder.
Step 2 – Melt the chocolate and butter together in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool slightly.
Step 3 – Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse like.
Step 4 – Carefully fold the cooled melted chocolate and butter into the egg and sugar mixture. Finally sieve the flour over the top and fold in, taking care not to knock the air out of the mixture.
Step 5 – Divide two thirds of the mixture equally between the six prepared moulds (it will only fill them about halfway). Spoon a heaped teaspoon of peanut butter into the middle of each mould and spoon over the remaining chocolate mixture.
Step 6 – Place the puddings on a baking tray and bake for 8-12 minutes, until the puddings are risen but not cracked. They should still have a slight wobble.
Step 7 – Turn out the puddings and serve.