Method

• 1.
  Preheat the oven to 180ºC. Grease six 150ml ramekins with butter.
• 2.
  Melt the butter in a pan over a low heat, then set aside to cool. Divide the blackberries between the ramekins.
• 3.
  Combine the flour with 125g of sugar and 2 tablespoons of cocoa. In another large bowl, lightly beat the egg, then stir in the milk and melted butter.

• 4.
  Stir in the dry mixture until combined, then spoon over the blackberries, levelling out the mixture as you go.
• 5.
  Mix remaining sugar and cocoa in a small pan, pour in 150ml of water and bring to boil, stirring until sugar dissolves.
• 6.
  Drizzle the syrup over the puddings, then bake for 15-20 minutes or until the centres spring back when lightly pressed.
• 7.
  Cool the puddings for 5 minutes, then dust with icing sugar and serve. Delicious with a scoop of good ice cream or a dollop of crème fraîche.