Ingredients

• 150g/5½oz plain flour
• ½ tsp fine sea salt
• ½ tsp bicarbonate of soda
• 110g/4oz soft unsalted butter
• 85g/3oz soft light brown sugar
• 1 tsp vanilla paste or extract
• 1 large free-range egg
• 170g/6oz dark chocolate chips
• ice cream or
• crème fraiche
• to serve

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Measure the flour
• salt and bicarbonate of soda into a bowl
• forking together to mix.
• With an electric mixer
• or by hand
• beat the butter and sugar until you have a light and creamy mixture
• then add the vanilla paste or extract and the egg
• beating again to incorporate.
• Gently fold in the flour mixture
• then
• once it’s all mixed in
• fold in the chocolate chips.
• Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one). Using a small offset spatula or the back of a teaspoon
• spread the mixture to cover the bottom of the ramekins
• and smooth the tops.
• Place the ramekins on a baking sheet and bake in the oven for 13–15 minutes. They will still be quite gooey inside
• but the top will be set
• and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
• Leave to cool for 5–10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down
• so don’t dally now.