AZTEC HOT CHOCOLATE PUDDING

Serves 6

cooking spray
1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
¼ teaspoon chili powder
1 cup powdered sugar

½ cup cocoa powder
½ cup milk
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup dark brown sugar
¾ cup boiling water
¼ cup Captain Morgan spiced rum

Heat oven to 350 degrees. Grease 6 one cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and ¼ cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.

Portion batter evenly into pudding dishs, and smooth the top. In small bowl, combine remaining ¼ cup cocoa with brown sugar, making sure there are no lumps. Sprinkle evenly across the batter. Mix boiling water and rum. Spoon the water-rum mixture over the cocoa-sugar.

Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 20 minutes. Let cool slightly for service.

These can be made ahead of time and refrigerated and reheated. If rewarming in microwave, do not overcook and risk baking the sauce layer.

Note: You can make this recipe in a single larger soufflé dish and serve scoops to your guests. Use a 8-cup dish and increase baking time by 10 minutes. Scoop and serve with vanilla ice cream.