SERVES 4 PREP 10 minutes COOK 15 minutes
80g butter, at room temperature 1/3 cup caster sugar
1/2 cup self-raising flour, sifted 2 tablespoons cocoa, sifted,
plus extra, to dust
1 egg, lightly whisked
1 Preheat oven to 180ºC/160ºC fan-forced. Grease 4 x 1-cup ramekins.
2 Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Fold through flour, cocoa and egg until just combined. Spoon into prepared ramekins.
3 Bake for 15 minutes or until puddings spring back when lightly touched. Serve dusted with extra cocoa powder.