Coffee and chocolate self-saucing pudding

Coffee and chocolate self-saucing pudding

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

Serves: 4
Cooking Time: 40 - 45 mins

Ingredients

  • 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

Instructions

1

Preheat the oven to 180°C and grease a 23 x 5cm round ovenproof dish.

2

Mix the caramel and cream in a small bowl and spread over the base of the ovenproof dish.

3

Whisk the milk, butter, egg and vanilla in a large bowl.

4

Combine the flour, baking powder, salt, almonds, coffee and 50g (¼ cup) sugar in a separate bowl.

5

Gradually add the milk mixture and whisk to form a thick batter. Pour the batter over the caramel and set aside.

6

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.

7

Bake until the top is set but the inside is still soft, 25 - 30 minutes. Serve with cream.

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