1 cup self-raising flour
3 tbsp Dutch cocoa powder, plus ⅓ cup and extra to dust
3 tsp chai spice
½ cup brown sugar, plus 1 cup extra
80g butter, melted
¾ cup milk
1 egg, lightly beaten
400g marinated black cherries, drained, patted dry
Thick dolloping cream or ice-cream, to serve
Preheat oven to 170C. Grease 4 x 1½ cup capacity ovenproof ramekins or dishes.
Sift together self raising flour, cocoa and chai spice, stir in sugar. In a jug, whisk together butter, milk and egg. Make a well in the centre of dry ingredients, pour in milk mixture and gently mix together until combined. Divide batter among the ramekins.
Sprinkle with extra brown sugar, extra cocoa, top with cherries. Pour ½ a cup of boiling water over an upturned spoon over each ramekin (you will need total of 2 cups boiling water). Bake for 20-25 minutes or until golden brown and puffed. Dust with cocoa before serving, serve with cream or ice-cream.