A recipe from the Good Food collection.
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
1. Preheat the oven to 180C. Grease six 200 ml capacity ovenproof dishes and place on a baking tray.
2. 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.
3. 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.
NOTE: To serve eight, use 150 ml capacity ovenproof dishes.