Cooking Instructions
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Step 1
Slice and de-pit
Cherries (1/2 cup)
. Set in a bowl of
Crème de Cassis (to taste)
to marinate.
Step 2
Rub butter inside the 6 ramekins. Add some sugar to each, then tap the sugar around the inside of the ramekin to coat the butter. Pour out the extra.
Step 3
Combine
All-Purpose Flour (2 2/3 cups)
,
Unsweetened Cocoa Powder (1 Tbsp)
,
Salt (1 pinch)
and
Baking Powder (1 tsp)
in a bowl and set aside.
Step 4
Place the
Instant Coffee (1 Tbsp)
and
Milk (1/3 cup)
in a saucepan and place on the hob over moderate heat and bring to a boil.
Step 5
Then take the pan off the heat and stir in the
Milk Chocolate (1/3 cup)
until the chocolate has completely melted.
Step 6
In a separate bowl, mix the
Butter (1/2 cup)
and
Granulated Sugar (2/3 cup)
together until pale and fluffy.
Step 7
Beat in the
Eggs (2)
, one at a time.
Step 8
Sieve the flour mix and then gently fold in with the melted chocolate mix.
Step 9
Spoon a few marinated cherries into the bottom of each ramekin and top with the chocolate mixture. Stand the puddings in a perforated steam oven tray.
Step 10
Set the oven to 'Humidity High' on level 2 on 90 degrees C (195 degrees F) for 45 minutes.
Step 11
Turn the cakes out onto a serving dish and serve warm with a dusting of
Powdered Confectioners Sugar (1 Tbsp)
on top. Optionally, you can drizzle with the cherry-Cremé de cassis liquid and plate with a marinated cherry.
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