Chocolate lava puddings with figs, raspberries and meringue

Grease 6 x 3⁄4-cup capacity ovenproof ramekins with melted butter and dust with caster sugar to coat insides, discarding excess.

Put chocolate and extra butter in a large bowl over a saucepan of simmering water. Stir until smooth. Remove from heat and cool for 5 minutes.

Put eggs, brown sugar and vanilla in the large bowl of an electric mixer and beat on high, using whisk attachment, for 3 minutes or until mixture slightly thickens and becomes paler in colour. Pour in warm chocolate mixture and whisk until just combined. Sift in flour then, using a wooden spoon, fold together until just combined. Spoon evenly into ramekins. Cover with plastic wrap, label and freeze overnight or up to 1 month ahead.

Preheat oven 200°C. From frozen in ramekins, bake for 18 minutes. Remove from oven and set aside for 2 minutes to cool slightly. Use a small sharp knife to loosen edges and turn out onto serving plates. Serve scattered with figs, raspberries, crushed meringue and cream on the side.