Preheat oven to 390 °F (198 °C) and have 2 small ovenproof dishes such as ramekins or mini cocottes that will hold about 175mls (6 oz or ¾ cup) ready on a small baking tray.

If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.

Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.

Pour in the milk and whisk really well to combine. It's easier with a whisk than a spoon as there is a lot of milk and the cocoa tends to want to float on the top. It's normal for the batter to be very thin.

Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.

Bake for about 13 to 14 mins or until they have puffed up and look set but if you wobble them or poke the centre really gently you can feel they are still liquidy. They will continue to cook a little once removed them from the oven. If you leave them in too long the centre will set.

Serve immediately.