Celiac-friendly Chocolate Puddings

Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease four heatproof tea cups with a little softened butter. Chill until ready to use.

Melt the remaining butter in a saucepan set over a medium heat. Whisk in the flour and cook for 1 minute, whisking, until thickened.

Whisk in the milk and cook until thickened, 2 minutes. Stir in the chocolate and two tablespoons of the sugar. Remove the saucepan from the heat and beat in the egg yolks.

Beat the egg whites with a pinch of salt until stiffly peaked. Add the remaining caster sugar and beat until thick and glossy.

Stir one third of the beaten egg white into the chocolate mixture. Fold in the rest using a rubber spatula and divide the batter between the buttered tea cups.

Sit the cups on a baking tray and transfer the tray to the oven. Bake for 22-25 minutes until the souffles are coming away from the edge of the cups.