125g butter, softened
½ cup caster sugar
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
1 cup boiling water
⅔ cup brown sugar
1 Tbsp cocoa
Preheat oven to moderate, 180C. Lightly grease 4 x ¼ cup ovenproof dishes, or a 5-cup ovenproof dish.
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.
Dissolve coffee in milk. Fold flour into creamed mixture alternately with milk mixture. Stir in chocolate, honeycomb bars, then spoon evenly among dishes.
To make sauce, in a jug combine all ingredients. Carefully pour an even amount over each pudding.
Bake 15-20 minutes, (35-40 minutes for large dish) until puffed and firm. Serve with hot cream or ice-cream.