I have been skipping the Sweet Punch challenges for the past couple of months so decided to go ahead and cram it in this month (although I am about 2 weeks late already!).
This month we made Chocolate Coffee Self-Saucing Pudding. I have always wanted to try self-saucing puddings so that was an extra motivation.
I halved the recipe to make 2 ramekins of the pudding, one for each of us.
Serves 2
Ingredients:
1/2 cup of all-purpose flour / maida
1 tsp of baking powder
1 tsp of cocoa powder
1 pinch of salt
1/4 cup of packed brown sugar
1 tbsp of butter, melted
1/4 cup of milk
1 tbsp of flax seed meal mixed with 3 tbsp water (or 1/2 an egg)
A fistful of any nuts of choice - walnuts,, hazelnuts, cashews, etc
For the topping:
1/4 cup of brown sugar
1.5 tbsp of cocoa powder
1/2 cup of black coffee (I mixed 1 tsp bru with 1/2 cup water)
Instructions:
1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
4. Fold gently until no traces of any ingredient can be seen separately.
5. Divide the batter into two greased ramekins.
6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream.
I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I'd try again. But I am hoping to try more self-saucing puddings in future for sure!
This month we made Chocolate Coffee Self-Saucing Pudding. I have always wanted to try self-saucing puddings so that was an extra motivation.
I halved the recipe to make 2 ramekins of the pudding, one for each of us.
More chocolate desserts you must try:
Eggless Chocolate Coffee Self-Saucing Pudding
Makes 2 ramekinsServes 2
Ingredients:
1/2 cup of all-purpose flour / maida
1 tsp of baking powder
1 tsp of cocoa powder
1 pinch of salt
1/4 cup of packed brown sugar
1 tbsp of butter, melted
1/4 cup of milk
1 tbsp of flax seed meal mixed with 3 tbsp water (or 1/2 an egg)
A fistful of any nuts of choice - walnuts,, hazelnuts, cashews, etc
For the topping:
1/4 cup of brown sugar
1.5 tbsp of cocoa powder
1/2 cup of black coffee (I mixed 1 tsp bru with 1/2 cup water)
Instructions:
1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
4. Fold gently until no traces of any ingredient can be seen separately.
5. Divide the batter into two greased ramekins.
6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream.
I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I'd try again. But I am hoping to try more self-saucing puddings in future for sure!
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