Chocolate & almond puds with boozy hot chocolate sauce

• butter↗50g g

  softened, plus extra for the moulds

• toasted flaked almonds↗25g g

  chopped

• caster sugar↗50g g
• egg↗1
• self-raising flour↗25g g
• ground almonds↗25g g
• cocoa powder↗1 tbsp tbsp
• scoops vanilla↗2

  ice cream, to serve

• dark chocolate↗50g g
• butter↗2 tbsp tbsp
• double cream↗125ml ml
• caster sugar↗1 tbsp tbsp
• amaretto↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.

2. 2

   Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.

3. 3

   Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more amaretto.