Chocolate Caster puddings with chocolate sauce

Ingredients
50g soft butter
50g caster sugar
1 egg
1/2 teaspoon vanilla extract
70g self raising flour
20g cocoa powder
15ml milk approx
25g chopped walnuts - optional

Sauce:
250ml milk
1 tablespoon cornflour
25g caster sugar
knob of butter
50g dark chocolate chopped
1/2 teaspoon vanilla extract
1/4 teaspoon espresso instant coffee

Method
1. Brush with butter and base line with baking paper circles, 4 dariole moulds (or ramekins)
2. Half fill a steamer with water and bring to the boil.
3. Cream together the soft butter and sugar with a wooden spoon until pale and fluffy.
4. Beat the eggs and vanilla together separately and add gradually, beat well after each addition.
5. Sift half the flour and cocoa together and fold in. Then fold in the rest, add milk to give a soft dropping consistency.
6. Fold in chopped walnuts (optional)
7. Fill dariole moulds 2/3rd full
8. Butter small squares of foil and secure well over the moulds.
9. Put into the boiling water carefully and steam for approx 30 to 40 minutes. Keep water topped up - do not boil dry.
10. Once the puddings are cooked reserve keeping covered whilst making the sauce.

Chocolate sauce
1. Mix cornflour with 2 tablespoons of milk (from the 250ml) in a large bowl.
2. Add remaining milk to a pan, add sugar and knob of butter. Stir well until simmering.
3. Add the warmed milk, butter and sugar mixture to the cornflour/milk mixture and mix well.
4. Rinse the milk pan, return the sauce to it and bring to the boil, stirring all the time (for 1 minute)
5. Add vanilla, coffee and chocolate and stir well until smooth.
6. Serve this sauce with warm chocolate castle puddings.