southern winter

Solstice Bonfire
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Self-saucing Mocha Choc Pudding

Image © Katie Quinn Davies

INGREDIENTS

100g plain flour

2 teaspoons baking powder

3 tablespoons Dutch process cocoa

60g brown sugar

25ml crème de cacao (optional)

25ml strong espresso coffee

100ml milk

1 egg

50g butter, melted

For the topping:

2 tablespoons brown sugar

1 tablespoon Dutch cocoa

1 teaspoon dried espresso coffee powder

250ml boiling water

METHOD

1.    Preheat oven to 180˚C, fan-forced. 2.   Butter a 17cm (1.0L) pudding bowl and set aside until required.

3.   Sift flour, baking powder and cocoa into a large mixing bowl, 

add sugar and stir to combine.

4.   Add the crème de cacao, coffee, milk, egg and melted butter, 

stir well to combine thoroughly using a wooden spoon or electric beater.

5.    Pour into pre-prepared pudding bowl and place on a baking sheet.

6.   To make the topping add brown sugar, cocoa and dried instant coffee 

powder into a bowl and stir well to combine, scatter the whole lot liberally 

over the top of the pudding then pour the 250ml of boiling water 

over the top again.
7.   Bake in oven for 40 minutes or until top has risen 
and sauce below bubbles up through pudding.

8.   Serve hot with vanilla bean ice cream.

Recipe from the always delectable whatkatieate blog

Have you visited her blog before?

If not... Ooooh you're in for a treat!

The 'What Katie Ate' cookbook is also coming out soon.

You can pre-order it now from Amazon.  Take a looksy!

Update: Jane noted that I forgot to add the cooking time.

Ooops!  Sorry for that... it would be useful, wouldn't it? ;) 

Katie also has a chocolate recipe here.  For littler palates.