Chocolate and cranberry melting-middle pudding

1. Preheat the oven to 200˚C, gas mark 6. Grease a medium casserole dish with a little butter. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, ensuring the base does not come into contact with the water, until completely melted. Stir to combine, remove from the heat and leave to cool a little.

2. Using electric beaters or a freestanding mixer, whisk the eggs and sugar until pale and creamy (at least 5 minutes). Fold in the flour and ground almonds, followed by the melted chocolate mixture. Pour into the prepared dish, scatter the cranberries over the top and bake for 25-30 minutes, rotating halfway through, until just set, but still wobbly in the centre. Take care not to overcook, as the aim is to have a gooey centre.

3. Remove from the oven and leave to cool for 15-20 minutes. To serve, spoon into bowls, ensuring everyone gets a little of the set edges and gooey centre. Serve with ice cream (or drizzle over a little double cream if preferred).