Preheat your oven to 200C.
Prepare your mini baking pudding basins. Just spread a little dairy free spread over the bottom and sides.
Put your chocolate and dairy free spread in a microwaveable bowl. Microwave carefully until fully melted (I do mine on a mid heat and check/stir every 20 seconds or so to ensure the chocolate doesn't burn). You could also melt it on the hob in a bain-marie if you prefer. Once melted allow your mixture to cool for about 10 minutes.
Thoroughly mix in your brown sugar using a spoon or spatula.
Add your eggs one at a time. Mixing completely inbetween each one.
Mix in your vanilla extract and finally finish by stiring in your gluten free plain flour.
Pour your mixture into your mini baking pudding basins, about 2/3 full.
Place in the centre of your preheated oven for 9-10 minutes.
Remove from the oven (the edges and top should be slightly firm but the centre softer and squidgy!)
Turn each pudding out onto a serving plate (I put my plate on top of the pudding basin and then turn it over before lifting it off to reveal the lava cake)
Serve straight away on their own or maybe with a little ice cream!
* Of course if you don't need to make this dairy free you can use butter instead of dairy free spread and any dark chocolate you like. It's up to you :)
* I definitely recommend using mini pudding moulds, made from the same material as a baking sheet. The non stick helps massively as the puddings just slide out beautifully.
* Timing is really important and I know ovens vary. For me 9-10 minutes is perfect. A little over or under might work for you too. Plus it depends how firm or oozing you want your lava cake to be!
*You can definitely make this vegan using an egg replacer for the eggs too. This has been tried and tested by many people now and it works a treat!