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Preheat
Preheat oven to 180°C (350°F) or 160°C for fan-forced. Grease 4 cups of a 12 x ⅓ cup capacity standard muffin tray.
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Mix
Empty the sachet into a mixing bowl. Add egg, water, oil and stir in chopped pecan nuts. Mix with a wooden spoon for approximately 30 seconds. Batter will appear thin and slightly lumpy.
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Bake
Spoon batter into 4 muffin cups. Bake for 20 – 25 minutes or until a skewer inserted into the centre comes out clean. Stand 2 minutes in pan before placing onto dessert plates.
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Sauce
Place margarine spread and milk into a microwave safe bowl. Microwave on medium power for 30 – 45 seconds. Add contents of chocolate sachet and stir until chocolate has melted and mixture is smooth. If required, microwave mixture for a further 10 seconds on medium and stir to melt any remaining chocolate. Pour chocolate sauce over each pudding. Serve warm with fresh cream.
Tip: For a flat-topped appearance, cut off tip of pudding and place upside down on serving plate prior to adding sauce.
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