Ingredients

The following ingredients have 4 Servings
  • 125g (1 cup) self-raising flour
  • 2 tbsp unsweetened cocoa powder
  • 115g (½ cup) castor sugar
  • 60g (¼ cup) unsalted butter, melted
  • 125 ml (½ cup) milk
  • 1 egg, lightly beaten
  • 50g dark chocolate, chopped
  • good quality vanilla ice cream or double cream, to serve
  • 140g (¾ cup) soft brown sugar
  • 2 tbsp unsweetened cocoa powder, sifted
  • 1 tbsp Tia Maria
  • 250 ml (1 cup) freshly made, hot espresso coffee

Instruction

  • <p><b>1.</b> Preheat the oven to 180C. Grease six 200 ml capacity ovenproof dishes and place on a baking tray.</p> <p><b>2.</b> Sift the flour, cocoa and sugar into a bowl. Place the butter, milk and egg in a jug and whisk to combine. Pour the egg mixture onto the dry ingredients and stir until well combined. Stir in the chocolate and spoon the mixture into the prepared dishes.</p> <p><b>3.</b> To make the sauce, combine the sugar and cocoa in a bowl and sprinkle evenly over each pudding. Stir the Tia Maria into the coffee and carefully pour about 2 tablespoons over each pudding. Bake for 20 minutes, or until the puddings are puffed in the centre and firm to touch. Serve immediately with the ice cream or cream.</p> <p><b>NOTE: </b>To serve eight, use 150 ml capacity ovenproof dishes.</p>