Heat oven to 200 C/180C/gas 6.butter 6 dariole moulds or basins well and place on a baking tray
Put 100 g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water.(or alternatively put in the microwave and melt in 30 second bursts on a low setting)and stir until smooth.set aside to cool slightly for 15 mins
Using an electrical handvwhisk ,mox in 150 g light brown soft sugar,then 3 large eggs ,one at a time, followed by 1/2 teaspoon vanilla extract and finally 59g plain flour.divide the mixture among the darioles or basins
You can now either put the mixture in the fridge,or freezer until you are ready to bake them.can be cooked straight from frozen for 16mins,or bake now for 10-12 mins.until the tops are firm to the touch but the middles still feel squidgy
Carefully run a knife around the edge of each pudding,then turn out onto serving plates and serve the single cream
