- Prep time:
- 20 minutes
- Cooking time:
- 15 -18 minutes
- Level of Difficulty:
|1 cup self raising flour|
|1/4 cup dutch cocoa|
|1/3 cup caster sugar|
|60g butter, melted|
|1 tsp vanilla essence|
|1/3 cup finely chopped bittersweet chocolate|
|1 tbsp instant coffee|
|300ml boiling water|
|3/4 cup brown sugar|
|2 tbsps dutch cocoa|
Preheat oven on CircoTherm® to 180°C and lightly grease 6 x 200ml individual ramekins.
Sift flour, cocoa and caster sugar into a mixing.
Whisk melted butter, egg, vanilla essence and buttermilk together. Make a well in the centre of the flour then whisk in buttermilk mixture, mixing until smooth. Fold in chopped chocolate.
Divide mixture evenly between ramekins. Stand ramekins on a baking tray – this will make it easier when putting puddings in and out of the oven.
Dissolve coffee in the boiling water then add brown sugar and cocoa, stirring until mixture is combined.
Carefully pour mixture over the back of a metal spoon directly onto pudding batter.
Bake for 15 – 18 minutes or until puddings are firm and sauce forms underneath the cake mixture. Stand for 5 minutes before serving.
Serve with thick cream, ice cream or custard.
Kim is a qualified home economist with Cordon Bleu training. Her experience includes; Cookery Editor of Woman's Day magazine, food stylist, cookbook author, recipe development, consultant AGL Cooking School, food product development and demonstrator in the home appliance industry.