Chocolate Espresso Pudding Cups with Marsala Cream

Serves 6
Preparation time 10 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • Moro Delicado Light Taste Olive Oil, for greasing
  • 1 cup self raising flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/3 cup Moro Frutal Extra Virgin Olive Oil
  • 1/2 cup milk
  • 3/4 cup dark brown sugar. extra
  • 2 tablespoons cocoa powder, extra
  • 1 1/2 cups hot strong black espresso coffee
  • Marsala Cream, for serving

Grease six ovenproof cappuccino cups or ramekins with Moro Delicado Light Taste Olive Oil. Combine flour, cocoa, cinnamon and brown sugar together in a bowl. Make a well in the centre and stir in egg, Moro Frutal Extra Virgin Olive Oil and milk until smooth and divide evenly between cups. Combine extra brown sugar and cocoa together and sprinkle on top of each pudding. Pour hot coffee evenly over puddings and bake at 180°C for 20 minutes until risen and tops are firm to the touch. Stand for 5 minutes before serving dollopped with Marsala Cream

Marsala Cream

1 cup double cream
¼ cup marsala (or coffee liqueur)
2 tablespoons caster sugar

Beat all ingredients together until lightly whipped and serve with puddings.