Chocolate Espresso Pudding Cups with Marsala Cream - Moro Olive Oil

Ingredients

• Dessert , Snack
• 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
• 1 cup double cream
• ¼ cup marsala (or coffee liqueur)
• 2 tablespoons caster sugar
• 01 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.
• 02 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.
• 03 Combine extra brown sugar and cocoa together and sprinkle on top of each pudding.
• 04 Pour hot coffee evenly over puddings and bake at 180°C for 20 minutes until risen and tops are firm to the touch.
• 05 Stand for 5 minutes before serving dollopped with Marsala Cream
• 01 Beat all ingredients together until lightly whipped and serve with puddings.