Dark chocolate fondants with liquid toffee centres

Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180C/fan 160C/gas 4.

Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.

Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full. At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.

Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren't visible. Place the puddings on a baking sheet and cook for 10 minutes. Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.