The trick is to chill the batter before baking, so the middle stays liquid more easily while the outside cooks. The oven also needs to be preheated well so it's hot enough to cook the outside quickly.
Ready? Let's go.
20g caster sugar
40g unsalted butter, melted
1 small tbsp matcha, sifted
25g plain flour, sifted
Pinch of salt
60g white chocolate, melted
Extra butter and flour, for lining the moulds
1, Preheat the oven to 200°C. Grease two ramekins or small pudding moulds with butter and dust with flour to prevent sticking. Cut out two little discs of nonstick parchment paper to line the bottoms, too.
2. Whisk the egg and caster sugar together, followed by the butter. Whisk in the matcha, flour and salt, then stir in the melted chocolate until smooth.
3. Divide the batter between the two moulds and chill in the fridge for fifteen minutes, before popping in the oven. Bake for 8–10 minutes, or until you can see that the outsides are baked and the middle is still a little shiny and wobbly.
4. Leave to cool for 5 minutes before turning out onto a plate and serving. Vanilla ice cream, sweet red bean paste and mochi is definitely the way to go for this dessert.
Enjoy, and have fun!