Chocolate Fudge Pudding

VALENTINE COLLECTION- 2/3 cup unsalted butter 3/4 cup superfine sugar 3 1/2 oz. semisweet chocolate, melted and cooled 2 eggs 1/2 cup all-purpose flour 1 cup self-rising flour 1/4 cup cocoa powder 1 tsp baking soda 1/2 cup milk  SAUCE 1/4 cup unsalted butter,chopped 1/2 cup whipping cream 1 tsp vanilla extract  Preheat the oven to 350 degrees. Lightly grease eight 1 cup metal molds with melted butter and line each bottom with a round of waxed paper. Beat the butter and superfine sugar until light and creamy. Add the melted chocolate, beating well. Add the eggs one at a time,beating well after each addition. Sift together the flours,cocoa powder, and baking soda, then fold into the chocolate mixture. Add the milk and fold through. Half-fill the molds. Cover the molds with pieces of greased aluminum foil and place in a large, deep baking dish. Pour in enough boiling water to come up halfway up the sides of the molds. Bake for 35-40 min or until a skewer inserted into the center of each pudding comes out clean. To make the sauce, combine the butter, chocolate, cream, and vanilla in a saucepan. Stir over low heat until the butter and chocolate have completely melted. Pour over pudding and serve with whipped cream. Serves 8 (Source: Sweet food- Kay Scarlett)  TIP: To make superfine sugar, place regular sugar in a coffee grinder  MELTING CHOCOLATE When melting chocolate, always use a clean,dry bowl. Water or moisture will make the chocolate seize (i.e. turn into a thick mass that won't melt), and overheating will make it scorch and taste better.  To melt chocolate, chop it into small, evenly sized pieces and place in a heatproof bowl. Bring a saucepan of water to a boil, then remove from heat. Position the bowl over the saucepan of water-make sure the bowl doesn't touch the water and that no water or steam gets into the bowl or the chocolate will seize. Allow the chocolate to soften a little, then stir until smooth and melted. Remove the chocolate from the saucepan to cool, or leave in place over the hot water if you want to keep the chocolate liquid.