Instructions: Butter eight size 1 (90mm)ramekins and line the bases with buttered greaseproof paper.

No need to line the base if you are not turning them out.

Put the cocoa in the processor or mixer set the machine in motion and carefully spoon in the boiling water.

Blend for 1 to 2 minutes then scrape down the sides of the bowl and add the remaining cake ingredients apart from the chocolate and icing sugar.

Process again until the mixture has become a smooth thickish batter.

Divide the mixture between the prepared ramekins and stack 4 squares of chocolate in the centre of each.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for 15 minutes until the top of the pudding is set firm and shrinking away from the sides of the dish.

Bake on the grid shelf on the floor of the baking oven until the top of each pudding is firm and shrinking away from the sides of the dish about 15 minutes.

Serve straight from the oven dusted with icing sugar or allow to settle for 4 to 5 minutes turn out and dust with icing sugar.

Serve with a little single cream.

This is a wonderful alternative pudding which can be prepared ahead but is best cooked to serve straightaway.

Serves 8

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