Melting middle choc puddings

[notasize10yetbutoneday]

If I wanted to kake these for a dessert (specifically, this recipe

would I be able to do any part of it in advance, or would it all need to be done on the night we are eating them, ie, between main course and dessert?#
TIA

Gah, make, not kake! Obviously have food on the brain...

Also, if I did make them, do you think they would be ok in teacups rather than pudding basins, as I don't have any pudding basins?

I think I'd have it mixed and put in the cups and put them in the oven when you serve the main course. As long as you keep an eye on the time to nip out to the kitchen and take them out of the oven in time.

Although I've made this type of pudding several times, it seems to me quite a fine line between having a gooey middle and them seeming like slightly underdone cake. Maybe it's just me.

Is it worth having a dry run?

Thanks tb- yes I think you are right a dry-run is essential and means more chocolate. I always do cold puddings- cheesecake, bannoffee pie, tiramisu, etc to death so I really would like to try and perfect a hot pudding if poss. I've got the ingredients in so will road test this week!