Pre-heat the oven to 185C fan-force and grease 4 1-cup capacity ramekins with butter (grease them well!).

Place the butter and chocolate in a heatproof bowl and microwave it, 10 seconds at a time, stirring between each zapping, until the chocolate is molten (aka melted and smooth) then set it aside to cool for about 5 minutes.

In a medium-sized bowl, is an electric whisk or hand whisk to beat the the eggs, sugar and almond meal for a couple of minutes until they start to froth. It's not hard with a regular whisk. 

Add the melted chocolate mixture to the bowl and stir with a spoon just until everything is mixed together.

Divide the chocolate batter between the ramekins.

Now you can either bake them straight away for 20 minutes or pop them in the fridge until you're ready.

To cook them from the fridge, go straight from fridge to oven and bake for 23 minutes. Make sure you set a timer as precise cooking time is really important for a runny center. 

Carefully remove the ramekins from the oven and run a knife around the inside to loosen the fondant.

Place a plate on top and then flip it over to release the pudding. You could just flip them straight onto the plate but I'm not brave enough.

Remember they're super hot so don't let them cool a little before digging in.

Serve them with vanilla cream or a scoop of vanilla ice cream and berries.