Chocolate Self-Saucing Pudding
160g self-raising flour, sifted
2 Tbsp cocoa, sifted
150g caster sugar
1/2 teaspoon cinnamon, ground
80g dark chocolate, finely chopped
75g butter, melted
1/2 teaspoon vanilla extract
2 eggs, beaten
180g dark brown sugar
4 Tbsp cocoa, sifted
60mls water, boiling
1. Preheat oven to 180Â°C (fan-forced). Place 4 X 250ml greased ramekins on a baking tray.
2. Combine flour, cocoa, sugar, cinnamon and dark chocolate in a bowl. In a new bowl, whisk together milk, butter, vanilla and eggs. Beat this mixture into the dry ingredients and pour into the ramekins.
3. Combine brown sugar and cocoa in a bowl, then sprinkle over the batter. Pour boiling water over the top of each batter and bake for 20-25 minutes (the puddings will be a bit wobbly). Allow to cool for 5 minutes, and then serve with spoonfuls of double cream.