Chocolate, Rum and Espresso Pudding with Chocolate Caramel Sauce

Puddings

• 230 g strong brewed coffee
• 185 g unsalted butter, diced, plus extra for greasing
• 300 g caster sugar
• 150 g dark chocolate (70% cocoa solids), small pieces or callets
• 75 g rum
• 75 g eggs (approx. 1.5 medium eggs), whisked
• 185 g plain flour, plus extra for flouring
• 1 tsp bicarbonate of soda
• 1 pinch fine sea salt

Chocolate Caramel Sauce

• 470 g whipping cream
• 1 ¼ Tbsp liquid glucose
• 150 g milk chocolate, small pieces or callets
• 240 g granulated sugar
• 75 g unsalted butter, cold, diced
• ice cream, for serving (optionnel)