Slice and de-pit
Cherries (1/2 cup)
. Set in a bowl of
Crème de Cassis (to taste)
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.
All-Purpose Flour (2 2/3 cups)
Unsweetened Cocoa Powder (1 Tbsp)
Salt (1 pinch)
Baking Powder (1 tsp)
in a bowl and set aside.
Instant Coffee (1 Tbsp)
Milk (1/3 cup)
in a saucepan and place on the hob over moderate heat and bring to a boil.
Then take the pan off the heat and stir in the
Milk Chocolate (1/3 cup)
until the chocolate has completely melted.
In a separate bowl, mix the
Butter (1/2 cup)
Granulated Sugar (2/3 cup)
together until pale and fluffy.
Beat in the
, one at a time.
Sieve the flour mix and then gently fold in with the melted chocolate mix.
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.
Set the oven to 'Humidity High' on level 2 on 90 degrees C (195 degrees F) for 45 minutes.
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.