Snap chocolate into squares and combine with butter in a microwave safe bowl. Microwave on full power in 20 second bursts, stirring well after each burst until melted and smooth.
Add brown sugar and mix well to combine. Add flour and mix well.
Add eggs one at a time, mixing well after each addition.
Divide batter between 4 x 11/4 cup capacity oven proof dishes/ramekins and refrigerate uncovered for about 2 hours (this helps create the slight crust on top and stops the caramel mixture sinking straight to the bottom).
Combine caramel and almond butter and divide into quarters. Roughly shape each quarter into a ball/blob with 2 spoons and sit one on top of each pudding, pushing down slightly until they are about half submerged.
Bake in oven for 20 minutes. Allow to sit for 5 minutes then serve.
Notes
Leaving these puddings to sit for 5 minutes after coming out of the oven is important - the lava part of the pudding is especially hot - even after sitting for 5 mins.You could use just one flavour of chocolate if you prefer, all dark or all milk. I like the combination of both for the flavours in this recipe so that's why I went half/half.*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*