CHOCOLATE & CARAMEL SELF-SAUCING PUDDINGS

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4

¾ cup (165g) caster sugar

100g butter, melted, cooled

2/3 cup (100g) self-raising flour

2 tablespoons ground almonds

1/3 cup (35g) dutch-processed cocoa

1/3 cup (80ml) milk

2 eggs

1 teaspoon vanilla extract

50g dark chocolate, finely chopped

½ cup (110g) firmly packed brown sugar

1 cup (250ml) boiling water

1½ teaspoons dutch-processed cocoa, extra

4 small scoops vanilla ice-cream

CARAMEL SAUCE

1/3 cup (75g) caster sugar

40g butter, chopped

½ cup (125ml) thickened cream ¼ teaspoon sea salt flakes

1 Make caramel sauce.

2 Preheat oven to 200°C/180°C fan. Grease 4 x 1⅓-cup (330ml) ovenproof dishes; place on an oven tray lined with baking paper. Spoon 1 tablespoon of caramel sauce into the base of each dish.

3 Process caster sugar, butter, flour, ground almonds, 2 tablespoons of the cocoa, the milk, eggs and extract until smooth. Transfer mixture to a large bowl; stir in chocolate. Spoon mixture evenly into dishes. (Don’t worry about the caramel sauce coming up the side.)

4 Sift brown sugar and remaining cocoa into a small bowl; sprinkle sugar mixture evenly over puddings. Pour the boiling water into a small jug. Holding the back of a spoon over one pudding, carefully pour ¼ cup of the boiling water over the surface to wet the sugar mixture completely. Repeat with remaining puddings.

5 Bake puddings for 25 minutes or until the top is cake-like and firm to the touch. Dust with extra cocoa. Serve immediately with ice-cream, drizzled with remaining caramel sauce.

CARAMEL SAUCE

Place sugar in a small frying pan over low heat; cook, without stirring, for 8 minutes or until sugar has melted and caramelised. If necessary, swirl the pan for an even caramel colour. Taking care (the mixture will splutter), add butter, cream and salt; simmer for 2 minutes, stirring, if necessary, until smooth. Cool to room temperature.