Mocha self-saucing puddings

Instructions

1. Preheat oven to 180°C. Lightly spray four 1-cup (250ml) capacity ovenproof teacups or ramekins with oil. Place on a baking tray. Sift the flour and half the cocoa into a medium bowl, stir in half the sugar. Make a well in the centre.
2. Dissolve the coffee in the milk. Add the coffee mixture, spread and vanilla to the flour mixture and stir until combined.
3. Divide mixture between prepared cups or ramekins. Combine remaining sugar and cocoa in a bowl. Sprinkle evenly over mixture in the cups or ramekins. Gently pour ¼ cup (60ml) boiling water over the back of a spoon onto the top of each pudding. Bake for 15 minutes or until puddings are hot and bubbly and a skewer inserted into the centres comes out clean. Serve in cups or ramekins.