Preparation Time 35 minutes
Baking Time 30 minutes
Oven Temperature 180°C
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