Coffee and Chocolate Self-Saucing Pudding


Today I’d planed on blogging about this delicious chocolate chip mint ice cream that I’d been raving about. I got up all so excited to find out that my ice cream maker was not working!!!! I was so disappointed that words fail to paint a picture; so now i have to make ice cream the “old-fashioned” way by frezzing it and then churning it every hour urgggh…. Such a drag, any way my plans were soiled so I started going through my vast collection of cooking books to find a recipe and blog about it I first thought of a devil’s food cake but had no unsalted butter which just added more fuel to the fire when I suddenly stumbled upoun Donna Hay’s coffee and chocolate self saucing pudding whose picture itself looked so mouth watering that I forgot all about my epic failure with the ice cream and knew i’d found my knight in shinning armour!! I have never made a self saucing pudding before so there was bound to be trouble and it did happen when i put both the extra sugar and sugar in the flour but somehow managed to make this little baby!!! So it doesn’t really matter if you had a really wicked day like mine where everything seems to go wrong this is sure to elevate your mood to an absolutely chocolately bliss!!! 🙂


1/2 cup milk

35g butter, melted

1 egg, lightly beaten

1tsp vanilla extract

1/2 cup plain all purpose flour, sifted

1 1/2 tsp baking powder sifted

1tbsp instant coffee, sifted

1/4 cup almond meal (ground almonds)

1/4 cup brown sugar

1/2 cup brown sugar, extra

1 1/2 tbsp cocoa, sifted

1 cup water

Preheat the oven to a 180 degree centigrade. In a bowl whisk together the milk, butter, egg and vanilla to combine.Place the flour, baking powder, coffee, almonds and sugar in a separate bowl. Gradually add the milk mixture and whisk well to combine. Set aside.

Place the extra sugar, cocoa and water in a non-stick oven proof frying pan over medium heat. Stir until the sugar dissolves and bring to the boil. Remove from heat and pour over the coffee mixture. Bake for 25-30 minutes or until firm to touch. Serve with whipped cream or ice cream.



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