Ingredients
125g butter, softened
½ cup caster sugar
2 eggs
1 tsp vanilla extract
2 tsp instant coffee granules
1 Tbsp milk, warmed
1¼ cups self-raising flour, sifted
100g dark chocolate, melted
100g Violet Crumble bars, roughly crushed
Cream, to serve
Sauce
1 cup boiling water
⅔ cup brown sugar
1 Tbsp cocoa
Method
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Preheat oven to moderate, 180C. Lightly grease 4 x ¼ cup ovenproof dishes, or a 5-cup ovenproof dish.
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In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add in eggs one at a time, beating well after each. Beat in vanilla.
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Dissolve coffee in milk. Fold flour into creamed mixture alternately with milk mixture. Stir in chocolate, honeycomb bars, then spoon evenly among dishes.
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To make sauce, in a jug combine all ingredients. Carefully pour an even amount over each pudding.
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Bake 15-20 minutes, (35-40 minutes for large dish) until puffed and firm. Serve with hot cream or ice-cream.