Mocha-Rum Self-Saucing Puddings

serves 6

Ingredients
1 cup self-raising flour
2 tbs cocoa powder
1/3 cup brown sugar
1/2 cup milk choc bits
3/4 cup milk
1 egg
60g butter, melted
1/4 cup freshly made espresso coffee, cooled
1 tsp vanilla essence
1/3 cup brown sugar extra
1 tbs cocoa powder extra
2 tbs rum (optional)
vanilla ice-cream, to serve
ramekins

1. Preheat oven to 180°c. Grease 6 x 150ml ramekins and place onto a baking tray.

2. Sift flour & cocoa into a large bowl. Stir in sugar & choc bits.
Whisk milk, egg, butter, coffee & vanilla together in a bowl.
Pour wet ingredients into flour mixture and stir to combine. Divide between ramekins.

3. Combine extra sugar & cocoa in a bowl. Sprinkle evenly over puddings.
Combine 1  1/4 cup boiling water and rum. Pour evenly over puddings.
Bake puddings for 20 minutes or until set.

4. Transfer to saucers and dust with cocoa. Serve with a scoop of ice-cream.