½ cup caster sugar
2 tablespoons Dutch cocoa
1½ cups boiling water
1 cup flour
½ cup caster sugar
¼ cup brown sugar
3 tablespoons Dutch cocoa
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons melted unsalted butter
1 teaspoon pure vanilla essence
½ cup milk
1 egg, beaten
150g bittersweet dark chocolate, coarsely chopped
6 tablespoons Cognac or Whisky
Notes
Use the best quality cocoa and chocolate you can afford.
Serve puddings warm from the oven or reheat.
Source
Cuisine website
July 1999
Stir all the dry ingredients together in a mixing bowl.
Mix all the wet ingredients together and stir into the dry mix to make a smooth batter.
Stir in the chocolate.
Half fill 1-cup capacity ramekins or ovenproof coffee cups with the batter.
Fasten baking paper collars around the ramekins if they are low-sided.
Stir the sauce ingredients together and carefully pour this mixture over the batter to fill up the ramekins.
Bake in a water bath for 30 minutes, taking care not to overcook the puddings (check with a skewer test).
As soon as you remove the puddings from the oven pour 1 tablespoon of Cognac or Whisky over each one.
Turn out and serve with cream.