Serves
2

Cooking

30min
By
6
Average: 2.8 (3 votes)
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Ingredients

½ cup plain flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp caster sugar
1 egg
40g butter, melted
½ cup milk
TOPPING:
2 tbsp brown sugar
1 tbsp cocoa powder
½ cup boiling water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 170 degrees Celcius. Place the flour, cocoa powder, baking powder, caster sugar, egg, butter and milk into a bowl and whisk until a smooth batter forms. Divide the mixture between 2 one-cup capacity ramekins or small bowls. To make the topping, combine the brown sugar and cocoa powder and sprinkle over each pudding. Pour the boiling water over the puddings and transfer to the oven. Bake for 20 to 25 minutes. Serve while hot with double cream. Serves 2.