Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Grease 6 x 1 1/2-cup round ovenproof dishes. Place on a baking tray.
2.Combine essence, raisins and 1/3 cup water in a saucepan over high heat. Bring to the boil. Remove from heat. Stand for 5 minutes. Cool.
3.Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add egg; beat lightly until combined. Sift flour and 1/3 cup of the cocoa powder over mixture; stir to combine. Stir in milk, half the raisin mixture and the chocolate. Spoon mixture evenly into prepared dishes; level surface.
4.Whisk extra sugar, remaining sifted cocoa powder and 1 1/2 cups boiling water in a heatproof jug. Carefully pour hot mixture, over the back of a large metal spoon, evenly over puddings. Bake for 20 minutes or until top has set. Stand in dish for 5 minutes.
5.Meanwhile, combine ice-cream and remaining raisin mixture in a bowl.
6.Serve puddings with ice-cream.
For an extra-rich pudding, use dark chocolate with 70% cocoa. Serve quickly: These puddings will absorb the syrups and the longer they stand in the dishes after baking, the drier they will become. Stand for no more than 5 minutes before serving.
Note
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