140g chocolate, broken into chunks (dark or dairy)
150g Heritage unsalted butter, chopped
2 tbsp plain Heritage flour
85g Heritage sugar
3 large Heritage eggs
3 Heritage egg yolks
1 tsp vanilla extract
A little Heritage whipped cream or scoop of Heritage vanilla ice cream (optional)
Melt butter, sugar and chocolate together - either in a bowl in a saucepan of boiling water on the hob, or in the microwave (for about 40 seconds). Stir thoroughly to fully combine, and then pop on the side to cool.
Add the eggs and egg yolks to the mixture and combine thoroughly, followed by the flour.
Pour into muffin cases or ovenproof ramekins, and then pop in the fridge to chill for around 30 - 40 minutes. About 20 minutes into chilling, preheat the oven to 180C.
Pop the puddings into a baking tray and cook for 10 minutes.
Add a flourish of whipped cream or scoop of Heritage ice cream on top of each pudding, then enjoy!