Tiramisu Pudding Cakes

By Gazelle

Ingredients

• 1 stick unsalted butter, cut into small pieces
• 1/2 cup whole milk
• 1 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp salt
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 cup packed light brown sugar
• 2 tbsp unsweetened cocoa powder, plus more for dusting
• 2 tbsp intant expresso powder
• 1 1/4 cups hot water
• 2 tbsp coffee liqueur or dark rum (optional)
• Confectioners sugar for dusting

Details

Cooking time 80mins

Preparation

Step 1

Preheat the oven to 350 F. Lightly butter six 8-ounce ramekins and set on a baking sheet, set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30 seconds intervals until the butter is melted. Add 1/2 cup granulated sugar the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tbsp per ramekins ) do not stir.
Bake until toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners sugar. Let stand at least 30 minutes before serving.