Posted in Kafevend Blog
This extravagant treat is a twist on a favourite pudding I've always enjoyed when visiting my Gran ( though obviously it doesn't quite beat the trifle the next day). Given the over arching theme of the blog, it'll come as no surprise that coffee is the addition here! A quick word of warning: this serves six people. Six. Any less, and you'll all regret it.
-75g plain flour
-10ml baking powder
-pinch of salt
-50g butter or margarine
-25g plain chocolate
-115g caster sugar
-1.5ml vanilla essence
-whipped cream, for serving
For the topping:
-30ml instant coffee ( You may want to use less for a less intense flavour)
-325ml hot water
-90g soft dark brown sugar
-65g caster sugar
-30ml unsweetened cocoa powder
-Preheat the oven to 180ºC and grease a large pyrex dish.
-Dissolve the instant coffee in water just off the boil and allow to cool.
-Sift the flour, baking powder and salt into a small bowl and set it aside.
-Melt the butter/margarine, chocolate and caster sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until just melted.
-Then add the flour mixture to it and stir well. Stir in the milk and vanilla essence. Mix with a wooden spoon, then pour the mixture into the prepared baking tin.
-Mix the brown sugar, caster sugar and cocoa powder in a bowl ( I recommend that you sieve the resulting mixture- the brown sugar can get rather clumpy). Sprinkle the mixture evenly over the pudding mixture.
-Pour the coffee evenly over the surface. Bake for 40 mintues or until the pudding is risen and set on top. Serve immediately with whipped cream ( or wait a bit and don't go to A&E with a burnt mouth).
Recipe: Rich chocolate and coffee pudding by Christine McFadden and Christine France in 'The ultimate encyclopedia of chocolate'.