Hands-on time 15min. Cooking time about 25min. Serves 6

150g (5oz) unsalted butter, plus a little extra for greasing 1 heaped tbsp cocoa 175g (6oz) 70% dark chocolate 3 large eggs, plus 2 yolks 150g (5oz) caster sugar 150g (5oz) plain flour, sifted 6 heaped tsp salted caramel sauce – we used Joe & Seph’s – plus extra to serve Vanilla ice cream, to serve

Brush 6 175ml (6fl oz) metal pudding basins with melted butter. Add 2tsp cocoa to one of the basins. Rotate to coat the inside, transferring the cocoa to the next basin and repeating until all are coated.

Melt chocolate and butter in a bowl over a pan of barely simmering water. Set aside to cool slightly.

Meanwhile, whisk eggs, yolks and sugar until pale and increased in volume – about 5min. Beat in cooled chocolate and butter mixture. Fold in the flour and ¼tsp sea salt.

Divide ⅓ of the mixture among the basins. Add 1tsp salted caramel to the middle of each. Top with remaining mixture. Wrap each in a double layer of clingfilm and freeze for up to 1 month.

To bake from frozen: preheat the oven to 200°C (180°C fan) mark 6. Remove the clingfilm and transfer to a baking tray, bake for 20-22min (check at 20min) until firm around the edge and slightly soft in the centre.

Meanwhile, lay out 6 plates. As soon as the puddings are out of the oven, turn them out on to the plates, top each with a scoop of ice cream, drizzle over extra salted caramel sauce and serve immediately.

TO SERVE STRAIGHT AWAY Bake in the preheated oven for 12-14min and serve as in step 5 above. PER SERVING 642cals, 10g protein, 35g fat (20g saturates), 70g carbs (48g total sugars), 3g fibre