- 1 ½ cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- 1 pinch salt
- ½ cup cold unsalted butter, cut into pieces
- ½ cup chocolate milk
- 2oz semi-sweet chocolate (I use bars with 1/4 oz square so I can put 2 in each dish)
- 1 cup maple syrup
- 1 cup packed light brown sugar
- ½ cup water
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- Preheat the oven to 350ºF (180ºC). Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
- Sift the flour, cocoa powder, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs or damp sand is achieved
- Add the milk, chocolate milk and stir just until the mixture comes together
- Spoon this into the prepared smaller baking dishes. Push 2 x 1/4 oz square of chocolate into the middle of each pudding. Set aside while you prepare the sauce
- Combine the maple syrup, brown sugar, water, butter and vanilla in a pan and bring to a boil over high heat, stirring occasionally.
- Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins.
- Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean.
- Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)