CHOCOLATE AND COFFEE PUDDING
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
