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26 June 2012

southern winter




Solstice Bonfire
+
Self-saucing Mocha Choc Pudding


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.

2 comments:

  1. I need to eat this right now! How long do you bake it for?
    Jane xx

    ReplyDelete
  2. Oops. 40 mins Jane. I made this last week and it was amazingly good... I made Katie's Chocolate version here for Ari too. It was delicious also. I LOVE her blog. Her pictures are simply stunning! Enjoy. x

    ReplyDelete