These individual chocolate puddings have a melty peanut-butter centre. Impressive to serve and so easy to make.
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Grease six individual pudding moulds with butter and dust the insides with cocoa powder.
Melt the chocolate and butter together in a bowl suspended over a pan of barely simmering water. Remove from the heat and leave to cool slightly.
Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse like.
Carefully fold the cooled melted chocolate and butter into the egg and sugar mixture. Finally sift the flour over the top and fold in, taking care not to knock the air out of the mixture.
Divide two thirds of the mixture equally between the six prepared moulds (it will fill them about halfway). Spoon a heaped teaspoon of peanut butter into the middle of each mould and spoon over equal amounts of the remaining chocolate mixture.
Place the puddings on the baking tray and bake for 8–12 minutes, until the puddings are risen but not cracked. They should still have a slight wobble. Turn out and serve immediately.