Chocolate fondant rumbas

Use some of the butter to generously butter the moulds. Dust the inside of each mould with about ½ teaspoon of the cocoa. Put the moulds on a baking sheet.

Melt the chocolate and rest of butter in a bowl over a pan of simmering water, stirring occasionally, until smooth. Set aside to cool.

Use an electric whisk to whisk the egg and sugar until fairly thick and foamy. Whisk in the cooled chocolate mixture. Add the rum, then sift in the flour and the rest of the cocoa and fold them in.

Divide the mixture between the 2 moulds. Leave them at room temperature for a couple of hours to firm up.

Set the oven to gas mark 4 or 180C. Bake for 14-15 mins, or until the outsides are set but the inside is still soft.

If using moulds, ease a knife round the edge and turn the puds out on to individual plates; if using ramekins, serve them in the dish. Dust with cocoa powder and serve with crme frache. (Not suitable for freezing).