Caramel Chocolate Puddings

Source: Better Homes and Gardens, Aug 2010

Ingredients

200g dark chocolate
200g butter
4 eggs
200g sugar

1 cup self-raising flour
12 jersey caramels

Method

1. Preheat the oven to 150^o C and grease a 12cup muffin tin.
2. Melt chocolate and butter together over low heat.
3. Beat in the eggs one at a time. then the sugar.
4. Fold the flour into the mixture.
5. Spread about ½ the mixture into the muffin pans, then place a caramel in the centre of each pan. Cover each caramel with the remaining mixture, and smooth the top.
6. Bake for 25 to 30 minutes until the top is springy, and serve immediately.