¾ cup (165g) caster sugar
1 cup (150g) self-raising flour
¼ cup (25g) Dutch cocoa
60g unsalted butter, melted
⅓ cup (80ml) milk
2 eggs, lightly beaten
¼ cup Kahlua
¼ cup espresso coffee (or 2 tbsp instant coffee powder)
¾ cup (135g) firmly packed brown sugar
1 cups (250ml) hot water
Double cream, to serve
Preheat oven to 180°C. Lightly grease a large ovenproof ramekin.
To make the mocha syrup, combine all syrup ingredients in a large jug and whisk until the sugar has dissolved.
To make the pudding, place all of the pudding ingredients in a large bowl and whisk to combine. Mixture will be quite thick. Spoon into the prepared dish and pour over the mocha syrup.
Place the dish in the preheated oven and cook for about 40 minutes until it has risen and formed a crust on top. Allow to stand for 5 minutes.
Serve with a dollop of double cream.