Ultimate chocolate fondants

Preheat the oven to 180 degrees C, gas mark 4. Brush 6 x 175ml metal pudding moulds evenly with melted butter; chill for 10 minutes. Brush the moulds with another coating of butter and dust with flour, tapping off any excess. Chill on a baking sheet until needed. Put the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Set aside to allow the chocolate to cool slightly.

Meanwhile, beat the eggs, egg yolks and sugar with electric beaters on high for about 5 minutes until very thick and pale. Fold the slightly cooled chocolate mixture into the eggs and sugar. Sift over the flour and fold it in. Divide the mixture equally between the prepared moulds, then push a chocolate truffle into the centre of each. Bake for 12 minutes, or until the sponge springs back when lightly touched. Take out of the oven and set aside for 2 minutes. Carefully turn each pudding out of its mould onto a plate and serve with vanilla ice cream.