Sticky Chocolate Pudding Cakes - cooking recipe

Ingredients

None None FOR THE PUDDING CAKE
7 tbsp butter, softened
1/2 cup packed light brown sugar
1/2 cup self-rising flour, sifted
1/4 cup unsweetened cocoa powder, sifted
2 None eggs, beaten
1/4 cup milk
None None FOR THE SAUCE
2 oz semi-sweet chocolate, broken into pieces
1/3 cup heavy cream

Preparation

Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.