Hot chocolate cups

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4 servings
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By Food24 November 03 2009
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Ingredients (12)

300.00 ml flour — self-raising
150.00 ml castor sugar
100.00 ml cocoa powder
1.00 salt — just a pinch
1.00 eggs
120.00 ml milk
50.00 g butter — unsalted, melted
3.00 ml vanilla — extract
90.00 ml brown sugar — soft
250.00 ml water — boiled
4.00 ice cream — vanilla
5.00 ml icing sugar
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Method:

Preheat the oven to 180 °C and grease four cups or ramekins with a volume of 250 to 275 ml each.
Sift the flour, castor sugar, half the cocoa powder and the salt into a bowl.
Make a well in the centre of the mixture.
Beat the mixture slowly to form a thick, smooth batter.
Spoon the batter into the prepared cups or ramekins and level the surface with a spoon.
Mix the rest of the cocoa with the brown sugar, making sure there are no lumps.
Spoon the cocoa mixture evenly over the batter.
Divide the boiling water into four equal parts and pour each slowly and carefully over the cocoa and sugar mixture until the ramekins are three quarter full.
Bake for 20 to 25 minutes or until well risen and firm.
Serve as is or make a hollow in each pudding and fill it with ice cream.
Sprinkle with icing sugar (if used) and serve immediately.



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