Mocha Puddings

Ingredients (serves 6)

• 450g madeira cake (loaf shape)
• 1/4 cup instant coffee powder
• 1/3 cup boiling water
• 250g cream cheese, softened
• 1/4 cup caster sugar
• 1/2 cup thickened cream
• 2 x 30g Flake chocolate bars, roughly chopped
• 1 tablespoon cocoa powder double cream, to serve

Method

1. Slice cake into twelve 1cm-thick slices. Cut each slice into 3 fingers. Press cake fingers into six 200ml-capacity dariole moulds, overlapping to cover base and sides (see note).
2. Place coffee powder and boiling water in a bowl. Whisk until coffee dissolves. Sprinkle 2 teaspoons coffee over each madeira cake mould.
3. Using an electric mixer, beat cream cheese and sugar until smooth. Add thickened cream and beat until just combined. Fold in half the Flake and remaining 1 tablespoon coffee. Spoon mixture into moulds and press down firmly. Cover moulds with plastic wrap and refrigerate for 1 hour or until ready to serve.
4. Turn puddings onto serving plates, using a small palette knife to release puddings from moulds. Sprinkle over remaining Flake. Dust with cocoa and serve with double cream.

Notes

• Pudding moulds: To line a dariole mould or ramekin with cake, press cake into base and side, overlapping to fit. Ceramic moulds (ramekins) take longer to chill than metal moulds (darioles), so refrigerate for 3 hours instead of 1 in step 3.
• Tip: For an adult's version, replace the boiling water with warmed Kahlua or Bailey's Irish Cream.