Prep 20 mins
Cook 20 mins
These little puddings, adapted from Australian chef Bill Granger, are rich, moist, decadent and delicious - but remarkably easy to make. Kids will love them!
- 125 g plain flour
- 120 g caster sugar
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- 250 ml milk
- 85 g butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract or 1 teaspoon vanilla essence
- 185 g brown sugar
- 2 tablespoons cocoa powder
- 250 ml boiling water
- First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
- Preheat oven to 180°C.
- Sift the topping ingredients into a bowl and set aside until needed.
- Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
- Add the milk, butter, egg and vanilla and mix well until combined.
- Pour this batter into the ramekins so that it comes about half way up the sides.
- Sprinkle the topping evenly over the batter.
- Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
- Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
- Allow to cool for 5-10 minutes before serving with cream.