Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3/4 cup self-raising flour
- 1/2 cup caramel top’n’fill
- 2/3 cup milk
- vanilla ice cream (to serve)
- 40grams butter, melted
- 1teaspoons vanilla extract
- 1/4 cup dutch processed cocoa
- 1/4 cup dutch processed cocoa
- 1 egg, lightly beaten
- 1/2teaspoons sea salt flakes
- 1/3 cup brown sugar, firmly packed
- 2/3 cup brown sugar, firmly packed
Method
Step 1 of 6
Preheat oven to 180°C and line a baking tray with baking paper. Grease 4 x 1 1/4-cup ramekins. and place on prepared tray.
Step 2 of 6
Whisk caramel and sea salt flakes together in a bowl until smooth. Place in freezer for 15 minutes.
Step 3 of 6
Meanwhile, sift flour and cocoa together in a bowl. Stir in sugar. In another bowl, whisk milk, butter, egg and vanilla together. Stir into dry ingredients until just combined.
Step 4 of 6
Place 2 tbs chilled caramel into each ramekin. Pour batter evenly over caramel.
Step 5 of 6
For the sauce, combine brown sugar and cocoa in a bowl and sprinkle evenly onto batter. Gently pour 1/3 cup boiling water into each ramekin.
Step 6 of 6
Bake for 20 minutes or until puddings rise and a cake-like top forms. Serve immediately with ice-cream.
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