Melting Middle Chocolate Pudding

GET BAKING! 1. Preheat the oven to 220˚C/ 200˚C fan/ gas mark 7 and place the 2 foil moulds onto a baking tray. 2. Mix together in a bowl the baking mix, soft butter (or soft margarine) and an egg using an electric mixer or a wooden spoon until combined. 3. Evenly distribute the mixture into the 2 moulds. 4. Bake in the centre of the preheated oven for 12 minutes. 5. Once baked the edges should be firm to touch but the centre still feel soft. 6. Remove from the oven and leave to cool for 10 minutes. Take care when handling the moulds as they will be hot. 7. Carefully turn the mould upside down onto a plate and gently shake to release the chocolate pudding. (If required use a knife to run around the edge of the pudding) REHEAT: The chocolate puddings can be reheated either in the MICROWAVE: remove from foil mould and heat on a microwave safe plate for 15 seconds (800W) or in the OVEN: place in a preheated oven (220˚C/ 200˚C fan/ gas mark 7) for 10 minutes. FREEZE: Uncooked puddings can be frozen in their moulds before baking. To bake from frozen adjust the bake time to 20 minutes. Take care when handling the moulds as they will be hot.