Give it a shot.
- 30g butter
- 3 pudding spoons of caster sugar
- 3 pudding spoons of self raising flour
- 1 egg
- Handful of walnuts, broken up a bit
- Half a shot of black coffee
For the filling
- 15g butter
- 3 pudding spoons of icing sugar
- A splash more coffee
Slightly melt the butter (30 secs in the microwave should do the trick). Add in the sugar. Beat with a fork. Add in the egg. Beat with a fork. Add in the flour. Beat to a paste with your fork!
Cut out a piece of baking paper to fit into the bottom of your ramekin. I like to just cut around the base with a knife (see video).
Bung that in the oven at 180 for 17 mins then cover with tin foil for 5 more mins.
Whilst it is in the oven, make your icing filling by grabbing a bowl with the butter and then melting it slightly. Add in the icing and give it a good stir. Bung in the splash of coffee. Stir. It should be all smooth. That's it.
When the cake is done, let it cool for a few minutes before cutting around the edge with a knife and tipping it out onto a plate. Cut it in half with a sharp (serrated) knife. The walnuts can make this a bit tricky as if you catch one then it can tear the cake. The best way of doing it was to make a hole in the side and carefully cut as much in the middle as possible and then kind of pierce the edges all the way around (see the video!).
Bung the icing in (let it cool a bit first otherwise the icing will just melt). Now sandwich together and sprinkle some icing on top to make it look pretty.