Grease four little pudding tins with butter, then line each one with two strips of baking parchment (this is easier than lining them completely, and makes it really easy to remove them when baked.

Preheat the oven to 180C/Gas 4. As it heats, place the white chocolate in a heatproof bowl and place in the oven. Leave it for just a few minutes until just starting to melt, then take it out of the oven and stir until smooth. White chocolate is difficult to melt, if you do it in a pan it quickly gets too hot and 'seizes' ie becomes a disgusting mess. I did the same with the butter in a different bowl, as mine was straight from the fridge.

Place the softened butter, vanilla paste and caster sugar in a bowl and whisk until pale and fluffy.

Gradually add the beaten egg to the butter and sugar mixture, whisking continuously. Add a tablespoon of flour half way through to stop the mixture curdling.

Add the flour, and white chocolate and fold into the batter with a metal spoon until well combined. Stir in the milk, plus a little extra if needed to make a dropping consistency.

Divide the cake mixture between the prepared tins, then bake in the oven for about 30 minutes until risen, golden and firm.

To make the chocolate sauce, place all the ingredients in a small pan and heat gently until the chocolate has melted, stirring occasionally until smooth.

Serve the puddings warm, topped with hot chocolate sauce.