Chocolate souffle pudding with chocolate sauce

1. 1.
Preheat oven to 200°C. Butter 8 x 150ml souffle or ovenproof dishes.
2.

2. Melt butter in a heavy-based saucepan over low–medium heat, stir in flour and cook for a few seconds. Remove from heat. Gradually whisk milk and vanilla into flour mixture until smooth. Add chocolate and whisk until melted. Don't worry if the mixture separates a little.
3.

3. Using an electric mixer, whisk yolks and half the sugar until thick and pale. Add chocolate mixture and liqueur. Stir well.
4.

4. Using an electric mixer, whisk whites and a pinch of salt to soft peaks. Gradually add remaining sugar and whisk to stiff peaks. Carefully fold whites into chocolate mixture in 2 batches until just combined. Spoon into dishes (mixture will fill dishes) (see note)and bake for 16–18 minutes or until puddings are well risen.
5.

5. For sauce, combine 60ml (1/4 cup) water, sugar, cream and butter in a small pan. Stir over medium heat until sugar dissolves. Stir in chocolate until melted.
6.

6. Serve puddings immediately with chocolate sauce and double cream passed separately to spoon into the centre.