• 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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