Warning, Chocolate Caramel Puddings are very rich. I have a cast iron stomach, but could only manage to finish about half of my pudding. Luckily He Who Eats All of Our Leftovers helped me out.

380gm can of caramel filling
1/3 Cup cream
200gm dark chocolate
70gm butter
3 eggs
1/2 Cup brown sugar
1 tspn vanilla extract
1/2 Cup almond meal

Stir the caramel to remove the lumps and put 1/4 of the can into the bottom of four ramekins.

Melt the butter and chocolate, stirring until melted.

Beat the eggs, sugar and vanilla until frothy.

Fold in the chocolate and almond meal.

Pour the chocolate mixture over the top of the caramel in the ramekins.

Bake at 190 degrees Celsius for 20 minutes. Sit for five minutes before serving (leave them in the ramekin dishes to serve, as they come out in a big messy heap).