I just love this recipe! It's easy, fast and incredibly delicious! Ingredients For the chocolate puddings 100 gram dark chocolate (minimum 70% cocoa solids) 100 gram butter (soft) 200 gram caster sugar 4 medium Easter eggs 50 gram self-raising flour ¼ teaspoon bicarbonate of soda 1 pinch of salt For the glaze 150 gram dark chocolate (minimum 70% cocoa solids) 45 gram butter 80 gram Crunchie bar (2 bars) Method Preheat the oven to 180°C/gas mark 4. Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it's melted, sit the bowl on a cold surface so that the chocolate cools. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, bicarbonate of soda and a pinch of salt. Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture, and spoon this over the cooked puddings. Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.