225 Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 180°C and lightly Serves: 6 grease 6 x 200ml individual ramekins. Preparation time: 20 minutes Cooking time: 15–18 minutes Sift flour, cocoa and caster sugar into a mixing bowl. Level of difficulty: Easy Whisk melted butter, egg, vanilla essence and buttermilk together. Make a well in the centre of the flour then whiskin buttermilk mixture, mixing until INGREDIENTS smooth. Fold in chopped chocolate. PUDDINGS Divide mixture evenly between ramekins. Stand 1 cup self raising flour ramekins on a baking tray - this will make it easier ¼ cup Dutch cocoa when putting puddings in and out of the oven. 1/3 cup caster sugar SAUCE 60g butter, melted 1 egg Dissolve coffee in the boiling water then add brown 1 tsp vanilla essence sugar and cocoa, stirring until mixture is combined. 200ml buttermilk Carefully pour mixture over the back of a metal spoon 1/3 cup bittersweet chocolate, finely chopped directly onto pudding batter. SAUCE Bake for 15–18 minutes or until puddings are firm and 1 tbsp instant coffee sauce forms underneath the cake mixture. Stand for 5 minutes before serving. 300ml boiling water ¾ cup brown sugar Serve with thick cream, ice cream or custard. 2 tbsps Dutch cocoa THE NEFF AUSTRALIA COOKBOOK DESSERTS