Gooey chocolate pud

Serves 4

• 1 tsp butter
• 150 g dark bittersweet chocolate
• half tsp vanilla essence
• 1 tbsp brandy, rum or whisky
• 85 g caster sugar
• 4 large eggs, separated
• 1 tbsp plain flour, sifted

1. Heat oven to 190C. Butter four 150 ml heatproof souffle moulds or ramekins and place on a baking tray.
   
   
2. Chop the chocolate roughly and place in a heatproof bowl set over a pot of gently simmering water. Remove from the heat when melted, stir well, and allow to cool slightly.
   
   
3. Beat in the vanilla essence, brandy and caster sugar. Beat in the egg yolks, one by one, and then the flour. The mixture will be fairly stiff.
   
   
4. Whisk or beat the egg whites until stiff and peaky, then gently fold them into the chocolate mixture.
   
   
5. Pour into the moulds and bake for 10 to 12 minutes until puffed and well-risen. They should still be gooey inside.