A rich, sticky self saucing pudding.
|butter — for greasing|
|75 g||flour — plain|
|salt — pinch|
|1,5 tsp||Robertson's baking powder|
|45 g||castor sugar|
|150 ml||coffee liqueur|
|40 g||butter — melted|
|1 tsp||vanilla — extract|
|50 g||dark chocolate — chopped|
|90 g||brown sugar — soft|
|200 ml||water — boiled|
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.