I cook a lot but have made these puddings 3 times now & have found them very hit & miss. They definitely dont work well at 180 fan oven. Good when they work, disappointing when they dont!

Definitely needs tailoring to your specific oven, but saying that i've made them 3 times and had no real disasters. Last time was definitely the most gooey though! If you do overcook them, they're just really lovely light sponge puddings - its a win win situation!

I made these last night and i definetly overcooked them - no oozing centre. I reckon 10 minutes would have been ample - although its very hard to tell when they are done!! Still tasted great though!!

Have tried these several times and always worked out really well in my oven. However I took some uncooked mixture to a friends and using the same temperature and cooking times, the puddings didn't rise at all. So my advice is to have a practice first before you invite guests, because they are worth having if you get it right.

A little tricky but well worth the effort, first couple of times I over cooked but everyone said it was nice anyway. Worth doing a few times and getting it just right though, very impressive for a dinner party served with cream and a few raspberries...

After you have poured the mixture into the moulds, push a small square of chocolate or a truffle down into the mix so it is just covered and then bake. When you eat them you then get this fantastic pure chocolate treat melting in the centre.......

These work well, although need a little longer in my oven than the stated time to stop the tops collapsing inwards.

This pudding is fab with a dollop of cappucchino mascarpone cream