1 tsp Vanilla Extract
4) Pour batter evenly between 6 greased and lined pudding cups. (I used muffin paper cups). Bake 10-12 mins. Please keep a close eye on the cakes and do not overbake! I usually take them out when the tops look dry and still jiggle when lightly shaken.
5) Turn out on serving plates immediately.
|Ooey-gooey silky smooth molten chocolaty centre ... DIVINE!|