Thursday, January 9, 2014

Coffee and Chocolate Pudding

I love these self-saucing puddings and this Coffee and Chocolate Pudding is tops. The coffee is not overpowering, it just adds to the richness of the dessert.

As with most types of this pudding, the sauce thickens on standing after baking, but it comes out of the oven with an already thick syrup-like sauce which is the way I prefer it to be.

We normally enjoy this dessert with ice-cream, but I have found that my family prefers custard or whipped cream during Winter ... yes, I make this anytime of the year !



1 cup Flour
2 t Baking Powder
1 TB Cocoa Powder
1/4 t Salt
1/2 cup Brown Sugar
2 TB Butter, melted
1/2 cup Milk
1 Extra-Large Egg, beaten

1/2 cup Brown Sugar
3 TB Cocoa
1 cup Strong Black Coffee


1.) Pre-heat the oven to 180 deg C (350 deg F) - spray 4 ramekins with cooking oil.
2.) Sift together the Flour, Baking Powder, Cocoa, Salt and Brown Sugar - add the Butter, Milk and Egg - stir well to combine - spoon batter into the prepared ramekins.
3.) TOPPING: Mix the Brown Sugar an the Cocoa - sprinkle over the batter in each ramekin - pour the Coffee over carefully {do not stir}
4.) Bake 20 - 25 minutes.

Dust with extra Cocoa Powder and serve with ice-cream, custard or whipped cream.

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