1 tbsp melted butter, to grease
180 g unsalted butter, chopped
¾ cup caster sugar
200 g block milk chocolate with nougat bits
1⅓ cups plain flour
⅓ cup cocoa powder
1 tsp baking powder
⅓ cup milk
1 cup milk
1 cup cream
4 egg yolks
⅓ cup caster sugar
1 tsp cornflour
50 g chocolate-coated honeycomb bar
- Preheat oven to 180°C. Brush 6 x 1-cup ramekins with melted butter. Line base of each mould with a small round of baking paper. Put butter and sugar in a large bowl and beat with electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition.
- Roughly chop milk chocolate and add to butter mixture. Sift flour, cocoa and baking powder into butter and chocolate mixture. Add milk and mix with a wooden spoon until well combined. Divide mixture between the six ramekins and put in an oven tray part-filled with 2cm water. Cover baking dish with foil. Bake puddings for 45 minutes or until a skewer inserted into the centre comes out clean.
- To make honeycomb custard, pour milk and cream into a heavy-based medium saucepan and place over a low heat. Bring to a simmer but do not boil. Whisk egg yolks, caster sugar and cornflour in a large bowl until mixture has thickened and turned pale. Slowly add hot milk mixture, while whisking to combine. Return to pan and place over a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of a silver spoon. Transfer to a large bowl and set aside to cool slightly.
- Remove foil from baking dish. Allow puddings to cool for 5 minutes before turning out onto individual serving plates. Roughly chop honeycomb bar and stir through custard. Pour custard over chocolate puddings. Serve immediately.