Chocolate and hazelnut pots

1. Preheat oven to 180C. Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. When melted stir slightly then leave to cool.

2. Lightly butter 6 pudding basins (dariole moulds, small coffee cups or ramekins) and dust with cocoa powder. Whisk the eggs and sugar together until light and pale using an electric hand whisk.

3. Fold the egg mix into the chocolate. Sift in the flour and cocoa. Fold together. Spoon into the pudding basins about half way up then add a tsp of chocolate hazelnut spread to each centre. Be careful not to let the spread touch the sides.

4. Fill the moulds with the remaining mixture. Sprinkle each pudding with chopped hazelnuts. Bake for 10 minutes or until risen then set aside on wire rack.

5. Turn out puddings or present in their basins along with a spoonful of vanilla ice cream

- - - - - ALYSSA Denny Janice Dawn Mike Ames Rick Rick Wild Gledhill Robyn Stone