600g storebought chocolate mud cake
1 cup dried dates, seeded and roughly chopped
2/3 cup rum
300ml thickened cream
1 Tbsp instant coffee powder
½ cup dark brown sugar
¼ cup treacle
2 tsp vanilla extract
2 Tbsp cocoa
2 tsp ground cinnamon
12 squares good-quality dark chocolate
Cream and grated dark chocolate, to serve
Preheat oven to 160°C fan-forced (180°C conventional). Grease 6 x 250ml pudding moulds or large coffee mugs. Remove icing from cake and discard.
Crumble cake into a large bowl. Combine chopped dates and rum in a small saucepan and bring to the boil over medium heat. Pour hot rum mixture over cake and stir through. Divide cake mixture between moulds. Bake for 5 minutes, to warm through.
Combine cream, coffee, sugar, treacle and vanilla in a saucepan over medium heat and bring to the boil. Remove from heat and whisk in cocoa and cinnamon. Spoon over puddings and mash in gently with a spoon.
Make an indent in centre of each pudding press in 2 squares of chocolate. Return to oven and bake for a further 5 minutes. Serve warm with cream and grated chocolate.