| Cook Time | 10 minutes |
| Servings | serves |
Ingredients
- 125 grams Butter melted
- 1/2 cup Cocoa Powder
- 1 cup Caster Sugar
- 1 teaspoon Vanilla Essence
- 3 Eggs
- 1/2 cup Plain Flour
- 1 tablespoon Icing Sugar
- 1 tablespoon Cocoa Powder extra
- 250 ml Thickened Cream
Ingredients
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Instructions
- Preheat oven to 200c fan-forced. Lightly spray 8 x 125ml (1/2 cup) muffin pans with the oil. Line the bases with small circles of non-stick baking paper.
- Use a wooden spoon to beat the butter, cocoa and sugar until smooth. Beat in the vanilla essence, and then the eggs, one at a time. Gently fold in the flour until just combined.
- Pour the mixture into the muffin pans and bake for 10 minutes. The centre of the puddings should still be quite soft.
- Set the puddings aside for 5 minutes before gently removing from pans. carefully remove paper from base. Sift the icing mixture and extra cocoa over the puddings. Top with a generous dollop of cream and serve.
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