250 gms soft butter 1 cup castor sugar 1 tablespoon liqueur (Kahlua, Tia Maria) 4 eggs 2 tablespoon instant coffee 1 1/2 cups self raising flour 1 cup cocoa powder
Process the butter and sugar until they are well creamed and double in bulk. Add the liqueur and beat in the eggs one at a time (they will slightly separate). Sift the flour, cocao and coffee into a bowl and fold into the butter mixture. Spoon the mixture into ten buttered and floured moulds (about 2/3 full). Cover each with foil and place in a steamer. Cook over medium to high heat 15-20 minutes or until cooked.
500 mls milk 1/2 vanilla bean 115 gms castor sugar 4 egg yolks
Place the milk and vanilla bean in a saucepan over a moderate heat and bring to a simmer. Whisk the egg yolks and sugar until they are very light and fluffy and pale in colour. Pour the hot milk into the egg mixture, whisking well. Strain back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a wooden spoon. To serve, unmould the puddings onto a plate and pour some of the creme anglaise around each one. Garnish with mint, a strawberry, chocolate flakes, etc.