Saucy chocolate and coconut puddings

6 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
Most definitely the go-to dessert!

By Food24 July 06 2016
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Ingredients (14)

1 cup flour
1 1/2 tsp Robertson's baking powder
200 ml castor sugar
salt — just a pinch
50 ml cocoa powder
1/2 cup desiccated coconut
50 g butter
1 eggs — large
180 ml milk
1 tsp vanilla — extract
100 g dark chocolate — chopped
For the sauce:
1 cup treacle sugar
50 ml cocoa powder
250 ml water — boiled
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Method:

Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray.

Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut.

Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate chunks.

Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).

Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.

Reprinted with the permission of Cupcakes & Couscous. To see more click here.

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