For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker

Grease and dust four 150ml dariole moulds with butter and cocoa powder

Combine chocolate and butter together in a large microwave safe bowl and heat for 30 seconds. Stir and repeat until chocolate and butter have melted. Stir in beaten eggs and vanilla and mix well

Fold through combined flour and sugar. Spoon mixture into prepared dariole moulds so they are 3/4 full

Place trivet in cooking bowl and pour 1 cup (250ml) water into bowl. Place a small plate on the trivet and arrange moulds on top

Select PRESSURE COOK PUDDING and adjust cooking time to 10 minutes

When cooking has completed, carefully remove moulds and let rest for 8-10 minutes. Run a knife along the side between the pudding and mould before tipping onto a plate. Serve immediately with vanilla ice cream