An irresistible dessert courtesy of Anna's Family Kitchen. Prepared individually in ramekins or oven-proof cups.

Gluten free, these easy peasy chocolate pots are made with no flour. The caramel sauce is worth making yourself if you have the time. If you don’t there are lots of salted caramel sauces available in supermarkets.

For the salted caramel

1. In a heavy-bottomed pan heat the butter, brown sugar and golden syrup. Stir until everything has melted.
2. Once the mixture starts to bubble, add the double cream and simmer for 2 minutes.
3. Stir in the salt and allow to cool slightly.

For the chocolate cups

1. Grease 4 large ramekins or oven proof cups.
2. Whisk your egg whites until they form stiff peaks. Add 2 tbsp of caster sugar half a tablespoon at a time – counting to 20 in between until you have a glossy meringue mix. Set aside.
3. Melt the chocolate and butter in a bowl above a pan of simmering water (bain-marie). Once the butter and chocolate are melted stir in the remaining 2 tbsp caster sugar.
4. Gently fold in the meringue mixture. Spoon the chocolate mixture into the cups or ramekins and bake for 25-30 minutes in an oven at 180°C .The pots should be gooey in the middle and like cake on the outside.
5. Add a dollop of whipped cream or ice cream and drizzle over some salted caramel.

Wine+

Wow! This dessert is so sumptuous that most wines won’t hold their own against it. You need something fortified and luscious. Head to France for a sweet, red wine, Domaine Pouderoux Maury Grande Reserve (Waitrose Cellar £11.49). Maury wines are known for their super sweetness, coupled with notes of dried fruits, caramel and nut plus good acidity which will cut through the richness. Serve well chilled.