If there are three desserts which sum up the 90s to me it would be tiramisù, sticky date pudding and soft-centred chocolate puddings. Granted, there were lots of things about that decade which might best be forgotten (combat boots, wallet chains and platform sandals included), but an oozing fondant isn’t one of them. This example uses ground hazelnuts for flour, which also contributes a slight Nutella flavour, while the orange zest contributes a bit of a twist. If you fancy a pronounced ‘jaffa’ flavour in your dessert feel free to use the zest of a whole orange rather than half. These are a great pudding for entertaining, as you can easily prepare the batter in the afternoon and bake to order while the main course is being served; but don’t delay in getting them to the table, as the residual heat in the puddings will keep cooking them all the way through. There may be lots of things which have gone out of style, but the molten centre of a chocolate pudding is one taste which will never date.