PUDDING:
butter
for greasing
75
g plain flour
a
pinch of salt
1,5
tsp baking powder
2
Tbs cocoa powder
45
g castor sugar
100
ml milk
150
ml coffee liqueur
40
g butter, melted
1
egg
1
tsp vanilla extract
50
g dark chocolate roughly chopped
SAUCE:
90
g soft brown sugar
1
Tbs cocoa
200
ml boiling water
Preheat
the oven to 180°C.
Grease
4 x 250ml capacity ramekins.
Sift
the flour, salt, baking powder and cocoa in a bowl.
Stir
in the castor sugar.
Whisk
the milk, liqueur, butter, egg and vanilla together and mix in with the dry
ingredients and beat until smooth.
Mix
in the chocolate and spoon the mixture into the ramekins.
For
the sauce, mix the sugar and cocoa and spoon on top of each pudding.
Gently
pour the boiling water over the pudding and bake for 15 minutes or until the
tops are firm.
Remove
from the oven and let the puddings stand for about 5 minutes to cool for a bit
as it will be very hot and for the sauce to settle on the bottom.
Sprinkle
with icing sugar and serve with ice cream, cream or coffee liqueur if desired.
A
rich, sticky self saucing pudding.
Servings: 4
Please support our sponsors