A touch of coffee adds a comforting twist to this pudding
By Vickie de Beer
Assisted by Jana van Sittert and Inemari Rabie
Photographs by Lee Malan
Coffee and chocolate self-saucing pudding
- ½ x 360g tin caramel
- 60ml (¼ cup) fresh cream
- 125ml (½ cup) milk
- 35g butter, melted
- 1 egg, lightly beaten
- 5ml (1 tsp) vanilla extract
- 15ml (1 tbsp) quality instant coffee
- 80g flour, sifted
- 7,5 ml (1½ tsp) baking powder, sifted
- 5ml (1 tsp) salt
- 60ml (¼ cup) ground almonds
- 50g (¼ cup) brown sugar + 100g (½ cup) extra
- 22,5ml (1½ tbsp) cocoa powder
- 250ml (1 cup) water
- double-thick cream, to serve
Preheat the oven to 180°C and grease a 23 x 5cm round ovenproof dish.
Mix the caramel and cream in a small bowl and spread over the base of the ovenproof dish.
Whisk the milk, butter, egg and vanilla in a large bowl.
Combine the flour, baking powder, salt, almonds, coffee and 50g (¼ cup) sugar in a separate bowl.
Gradually add the milk mixture and whisk to form a thick batter. Pour the batter over the caramel and set aside.
Place the extra sugar, cocoa and water in a medium saucepan and bring to a boil. Remove from the heat and pour over the batter in the bowl.
Bake until the top is set but the inside is still soft, 25 - 30 minutes. Serve with cream.