Serves 4
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For the sauce:

To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Lightly grease four 250ml ramekins with butter.
  2. In a bowl, stir together the flour, salt, baking powder, cocoa, espresso powder and sugar.
  3. In a jug, whisk together the milk, coffee liqueur, melted butter, egg and vanilla.
  4. Pour the liquid into the dry ingredients and mix until smooth. Divide the mix amongst the prepared ramekins and place on a baking tray.
  5. To create the sauce, mix together the sugar and espresso and spoon over the tops of the puddings. Gently pour the boiling water over each pudding.
  6. Bake for 15 minutes until the tops are firm, then remove from the oven and allow to cool for five minutes before serving. Dust with icing sugar and serve with ice cream.

Nutrition Facts

Per serving: 519kcals, 14.7g fat (8.7g saturated), 78.5g carbs (60.4g sugars), 5g protein, 1.8g fibre, 0.137g sodium

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