Recipe by Amira Georgy
The fact that this Self-Saucing Mocha Pudding is so easy to master may be as much a bad thing as it is good: what’s to stop us indulging any day of the week? Luckily, it’s rich enough that a single serve will satisfy even the hardest-to-please sweet tooth, and special enough you’ll want to save it for entertaining or wrapping up a winter Sunday roast.
SERVES 6 PREPARATION 10 mins COOKING 35 mins
Preheat oven to 180C/160C fan. Grease a 6 cup-capacity, 5cm deep baking dish. Using a whisk to break up any lumps, combine 1¼ cups (185g) self-raising flour, ⅔ cup (150g) brown sugar and 2 tbsp cocoa powder in a large bowl. In a large jug, whisk ⅔ cup(160ml) milk, 1 tsp vanilla extract, 1 egg and 90g melted and cooled butter. Pour wet ingredients into dry ingredients and stir to combine. Pour into prepared dish. Combine ⅔ cup (150g) brown sugar and 1½ tbsp cocoa powder in a bowl. Sprinkle sugar mixture over pudding. Combine 1½ cups boiling water and 2 tbsp instant coffee powder, stirring until coffee dissolves. Pour over pudding. Bake for 35-40 mins, until a skewer inserted halfway into pudding comes out clean. Serve immediately with ⅓ cup (80ml) cream.
You only need to insert the skewer halfway into the pudding to check that it’s done, because the base will be wet with all the lovely mocha sauce.
Try adding ½ cup chopped walnuts or ½ cup dried cranberries to the pudding mixture.
Nutrition info (per serving):
1817 kilojoules, 19g total fat (12g sat fat), 60g carbohydrate (37g sugar), 3g fibre, 6g protein, 337mg sodium. Read more about our Nutrition Information.