Saucy Chocolate and Coconut Puddings

While some may not share my sentiments I actually love the school holidays. No lunch boxes, no school runs, and just generally no rushing. Yes, it does mean that productivity grinds to a halt and there is the ever present risk of cabin fever, but how wonderful it is to have a short break from the regular routine and enjoy some quality time with the little ones. We have managed to do a couple of fun outings so far, but when it is cold outside we love to huddle into the kitchen and cook or bake (i.e. make a huge mess!) together.

This is one of my go-to puddings. Rich, baked puddings are perfect for this time of year and hasn't it been so cold in Cape Town lately? (I can almost hear my readers in the U.K. rolling their eyes.) I originally found this recipe in a magazine and have tweaked it over the years into the recipe below. It is simple enough to be whipped up whenever you feel like something sweet (especially mid week) but still rich and decadent enough to feel rather special. 

Cook's notes: this pudding can be baked in one large dish rather than individual ramekins, you may just need to adjust the baking time. You could also replace the coconut with ground nuts. Enjoy as is, or serve with vanilla bean ice cream or some fresh cream.

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SAUCY CHOCOLATE AND COCONUT PUDDINGS

Makes 6

1 cup flour
1 1/2 tsp baking powder
200ml castor sugar
pinch of salt
50ml cocoa
1/2 cup desiccated coconut
50g butter
1 large egg
180ml milk
1 tsp vanilla extract
100g dark chocolate, chopped into small chunks

For the sauce:

1 cup treacle sugar
50ml cocoa powder
1 cup boiling water

Step 1.) Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray.

Step 2.) Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut.

Step 3.) Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate chunks.

Step 4.) Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).

Step 5.) Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.