COFFEE SYRUP CAKES

SERVES 6 PREP 15 MINS COOK 30 MINS

Preheat oven to moderate, 180°C. Lightly grease and line 6 x 1-cup ovenproof moulds. In a bowl, using an electric mixer, cream 185g softened butter and ¾ cup caster sugar together creamy. Add 3 eggs, one at a time, beating well after each addition. Fold in 1 ½ cups self-raising flour with 2 tbsp milk until combined. Spoon mixture into moulds. Arrange on an oven tray. Bake 20-25 mins until cooked when tested. Cool in moulds 5 mins before turning out onto a wire rack to cool. COFFEE SYRUP Meanwhile, in a medium saucepan, stir combined 1 cup water and ⅔ cup caster sugar on low until sugar dissolves. Increase heat to high and boil 3 mins. Remove from heat and stir in 2 cups strong black coffee and 2 tbsp rum. Set aside to cool. Return cakes to moulds and pour half syrup over. Chill until ready to serve. Turn out onto serving plates. Drizzle with extra syrup and top with cream and coffee beans.