Self-Saucing Mocha Chocolate Puddings

Parmesan-Crumbed Lamb Cutlets


¾ cup (165g) caster (superfine) sugar
1 cup (150g) self-raising flour
¼ cup (25g) dutch cocoa
60g unsalted butter, melted
⅓ cup (80ml) milk
1 tsp vanilla extract
1 egg, lightly beaten
1 cup (175g) dark brown sugar
2 cups (500g) boiling water
double (thick) cream, to serve


¾ cup (135g) dark brown sugar
1 tbsp instant coffee
2 tsp dutch cocoa
1 cup (250ml) water


Lightly grease 4 x 1½-cup-capacity (375ml) ovenproof cups or ramekins.
Place the caster sugar, flour and 2 tablespoons of the cocoa in a large bowl. Add the butter, milk, vanilla and egg and whisk to combine. Spoon into the prepared cups and sprinkle over the dark brown sugar and remaining cocoa.
Place the cups on a baking tray and pour ½ cup (125ml) of the boiling water over each pudding. Place in the Baking oven and cook for 20–25 minutes or until firm to the touch.
While the puddings are cooking, make the syrup. Place the sugar, coffee, cocoa and water in a small saucepan over the Boiling Plate and bring to the boil, stirring occasionally, until the sugar has dissolved.
Move saucepan to the Simmering Plate for 8 minutes or until syrupy. Set aside to cool slightly. Serve the puddings with cream and the mocha syrup. Serves 4.

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