Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
- 50 g (2 oz) butter
- 75 g (3 oz) caster sugar
- 170 g tube Carnation Condensed Milk
- 4 large eggs, beaten with a pinch of salt
- 1 tsp vanilla extract
- 1 tbsp Nescafe Espresso coffee powder, dissolved in 1 tbsp boiling water
- 350 g (12 oz) dark chocolate, melted
- 75 g (3 oz) plain or Italian 00 flour
- icing sugar, sifted, to dust
Method:
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Place a large baking sheet in the oven.
- Grease and base line six 150 ml (1/4 pt) Dariole moulds or pudding basins.
- Beat together the butter and sugar using an electric hand whilsk until pale and creamy. Gradually whisk in the condensed milk.
- Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee. Add the melted chocolate, mix thoroughly, then add the flour and whisk until smooth.
- Divide the mixture evenly between the moulds and either store in the regrigerator until needed or place onto the hot baking sheet in the oven and bake for 10 minutes. If cooked from chilled, bake for 12 minutes.
- Immediately run a knife around the edge of the puddings to un-mould, and dust with icing sugar. Serve them with lightly whipped double cream or vanilla ice cream.
