Ingredients

Topping:
1 cup light brown sugar
3/4 cup water
3 tbsp Fry’s Cocoa
2 tbsp butter

Pudding:
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup softened butter
1 cup white sugar
2 eggs beaten
3/4 cup warm milk
1 cup finely chopped semi-sweet chocolate (may use chocolate chips)

Method

Topping:
Combine brown sugar with water, cocoa and butter in a medium sauce pan over medium-high heat. Bring to a boil and simmer 5 min. Cool slightly.

Pudding:

1. Preheat oven to 350F. Grease ten 1/2 cup custard cups or ramekins and place on baking sheet.
2. Stir flour with baking powder and salt. Set aside.
3. Beat butter with sugar until fluffy. Beat in eggs. Blend flour into butter mixture in 3 additions, alternating with milk and scraping the side of the bowl as needed. Fold in chopped chocolate.
4. Divide batter among the prepared dishes. Divide topping over batter (topping will sink when put in oven).
5. Bake for 25 minutes or until tester inserted in centre comes out clean.
6. Cool slightly; turn out onto plates