Melting chocolate orange pudding

Preheat the oven to 200°C, gas mark 6. Grease a roughly 350-400ml deep baking dish with a little butter. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water) until melted; set aside to cool for a few minutes. Meanwhile, put the egg, egg yolk, sugar and vanilla in a mixing bowl. Using an electric hand mixer, whisk for 3-6 minutes until doubled in volume and the mixture leaves a trail when you lift the beaters.

Pour the chocolate mixture around the edges of the egg mixture, then sift over the flour and a pinch of salt. Using a large metal spoon or spatula, carefully fold the chocolate mixture into the egg mixture, keeping as much of the air intact as possible. Sit the prepared baking dish on a baking tray and pour in the mixture; bake for 7-10 minutes until just set but still wobbly in the centre. Leave to stand for 5 minutes, then scatter over the orange zest, if using, and serve with scoops of ice cream, if liked.