Step 1

Place the butter in a 2L (8-cup) capacity microwave-safe bowl. Heat in microwave on high/800watts/100% for 40 seconds or until the butter melts

Step 2

Use a balloon whisk to whisk the sugar, vanilla and eggs into the butter until well combined. Add the flour and cocoa powder and whisk until well combined. Divide among four 330ml (1 1/3-cup) capacity ramekins or ovenproof dishes and smooth the surfaces.

Step 3

Arrange the ramekins so they are evenly spaced around the edge of the microwave turntable. Cook, uncovered, on medium-high/650watts/70% for 6-7 minutes or until the puddings spring back when lightly touched.

Step 4

To make the chocolate sauce, place the chocolate, cream and sugar in a 2L (8-cup) capacity microwave-safe bowl. Cook, uncovered, on medium/ 500watts/50%, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

Step 5

Top the puddings with ice-cream and drizzle over chocolate sauce to serve.