This recipe first appeared in Woman’s Day.
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Ingredients
Coffee syrup
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line 6 x 1-cup ovenproof moulds.
2.In a bowl, using an electric mixer, cream butter and sugar together until creamy.
3.Add eggs, one at a time, beating well after each addition. Fold in flour with milk until combined. Spoon mixture into moulds. Arrange on an oven tray.
4.Bake for 20-25 minutes until cooked when tested. Cool in moulds for 5 minutes before turning out onto a wire rack to cool.
5.For the coffee syrup: In a medium saucepan, stir combined water and sugar on low until sugar dissolves. Increase heat to high and boil for 3 minutes. Remove from heat, then stir in coffee and rum. Set aside to cool.
6.Return cakes to moulds and pour over half the syrup. Chill until ready to serve. Turn out onto serving plates.
7.Drizzle with extra syrup, then top with whipped cream and coffee beans.
Note
- If preferred, top with toasted flaked almonds.
