Makes 4-6
Preparation Time 35 minutes
Baking Time 30 minutes
Oven Temperature 180°C

Caramel Sauce

• 250ml cream
• 380ml (330g) brown sugar
• 110ml (100g) cold butter, cut into small cubes
• 7ml salt flakes

Pudding

• 135ml (125g) butter, softened
• 5ml vanilla essence
• 125ml (110g) castor sugar
• 2 large eggs
• 295ml (160g) self-rising flour
• 110ml (35g) cocoa powder
• 60ml milk

1 Caramel Sauce Put the cream, brown sugar and butter into a saucepan and stir over a low heat until the sugar dissolves. Simmer uncovered without stirring for five minutes or until the mixture thickens. Stir in the salt. Remove from the heat.

2 Spoon two tablespoons of the mixture into six greased individual ramekins or oven-proof cups. Keep the remaining sauce for serving.

3 Pudding Beat the butter, vanilla essence and castor sugar together until light. Add the eggs, one at a time. Sift the flour and cocoa into the butter mixture and fold in along with the milk. Divide the mixture between the ramekins. Bake in a preheated oven for 30 minutes.

4 Remove from the oven and leave to stand for five minutes. Serve as is or loosen the sides with a knife and invert onto serving plates. Serve with vanilla ice cream and drizzle with the reserved sauce.

Text and image: Ideas magazine