Step 1

Preheat oven to 200°C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter to lightly grease. Line the bases with non-stick baking paper.

Step 2

Use an electric beater to beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Use a large metal spoon to fold in the flour, cocoa powder and milk until just combined.

Step 3

Spoon two-thirds of mixture among prepared moulds. Place a chocolate ball in the centre of each mould. Spoon the remaining mixture over the chocolate balls to cover and smooth the surfaces.

Step 4

Place moulds on a baking tray. Bake in oven for 20-22 minutes or until just set. Set aside for 10 minutes before turning onto serving plates. Dust with extra cocoa powder and serve immediately with ice-cream, if desired.