CHOCOLATE AND COFFEE PUDDING

Yields1 Serving
 55 g self-raising flour
 25 g cocoa powder
 85 g butter, softened
 1 tsp ground cinnamon
 115 g golden caster sugar
 1 egg
 2 tbsp dark brown sugar
 55 g pecan nuts, chopped
 300 ml hot black coffee
 Icing sugar for dusting
1

Sift the flour, cocoa powder and cinnamon into a large bowl; add the butter, 85g of the caster sugar and the egg and beat together until the mixture is well blended; turn into a greased, shallow 1.2 litre ovenproof dish and sprinkle with the dark brown sugar and the pecan nuts

2

Pour the coffee into a large jug, stir in the remaining caster sugar until dissolved and carefully pour over the pudding

3

Bake in a preheated oven 160C for 50-60 minutes or until firm to the touch in the centre; dust with a little icing sugar and serve with whipped cream

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