Ingredients for the Pudding

140ml milk

55g melted butter

1 large egg, beaten

1 shot of espresso coffee

100g of dark chocolate, chopped

150g self-raising flour

80g castor sugar

2 tablespoons of cocoa

1 teaspoon of ground cinnamon

2 1/2 teaspoons of baking powder

Ingredients for the sauce

180g brown sugar

1 shot of espresso coffee

2 tablespoons of cocoa

Pre-heat oven to 180 degrees Celsius.

Mix together the flour, sugar, cocoa, cinnamon and baking powder in a large mixing bowl.    Mix the milk, butter, egg and coffee together in a jug and gradually add to the dry mix until thoroughly mixed.   Mix with an electric mixer on medium speed for three minutes.    Fold the chopped chocolate through the mix and spread over the base of a cassarole dish.

Combine the ingredients for the sauce and sprinkle over the top of the pudding mix.   Gently pour 220ml of hot water over the top of the pudding.   

Place the pudding into the preheated oven and cook for 30 - 40 minutes until the top is crusty.  

Delicious served hot with ice-cream and/or cream.