Barb lowery's quick molten chocolate pudding

1. Brush six 200 ml ovenproof dishes (such as souffle dishes) with light olive oil or melted butter.

2. Place the chocolate, brandy and butter in a ceramic heat proof bowl and microwave only until melted, about 60 seconds. (Microwaves vary, so take care not to scorch the mixture.) Cool to lukewarm.

3. In a medium bowl and using only a hand whisk, beat the eggs and sugar until very frothy. The mixture doesn't need to be thick and light. Gently whisk the chocolate mixture into egg mixture then fold in the sifted flour.

4. Divide mixture evenly between dishes and refrigerate for two hours or longer.

5. Preheat the oven to 200C. Place puddings on a tray and bake for 10-11 minutes, when they will be cooked on the outside but runny in the centre.

6. Dust with icing sugar and serve puddings warm with whipped cream or good vanilla ice cream.

7. Wine Suggestion: For adults, choose a glass of Topaque (previously called tokay) from Rutherglen in Victoria.
If it's a dinnerparty dessert bring out that bottle of sparkling shiraz that was left over from Christmas because the weather was too hot then to drink it!

8. For variations to this recipe you might like to add any one of the following to the chocolate mixture before placing in the dishes:
- some finely chopped soft licorice.
- a few pitted and chopped sour cherries for Black Forest Puddings.
- add grated orange zest and sprinkle baked puddings with orange liqueur.
- add a couple of tablespoons of malted milk powder.
- slip a soft caramel into the centre of each pudding before baking.