Preheat oven to 200°C/400°F. Grease four 1-cup oven proof dishes; line bases with baking paper

Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, cocoa and milk.

Divide two-thirds of the mixture into dishes; place three caramel chocolate squares in centre of each mould. Spoon remaining mixture over chocolate squares; smooth surface.

Bake puddings about 20 minutes. Stand in dishes 10 minutes. Turn puddings onto serving plates; serve immediately