Mocha Self Saucing Pudding

Hello Dear Reader,

I have wanted to make a heart warming pudding for ages now, and with winter almost at an end I thought it was high time I did exactly that. Lovely Meg from A Hopeful Nature and Cheryl from A Simply Good Life gave me prod along to make one of these magic puddings, as they had both made a self saucing pudding recently.

I love coffee, I love the smell of it and the taste of it, unfortunately it doesn't like me quite so much, it makes my mouth dry, makes me feel wired and weird and gives me heart palpitations but I thought just a little bit in a pudding shouldn't hurt me too much.

And of course chocolate also loves coffee, so I thought I would make a mocha flavour of one of these delightfully easy self saucing puddings. It's a bit of kitchen magic that makes all the liquid you pour over the "cake" part of the pudding and turns it into a gorgeous sauce to swath the light as air pudding . Have I convinced you to make one yet? But wait, there's more. It is so, so, so easy to make, two bowls, one, whisk, one spoon/spatula, a bit of mixing, boil the kettle, mix the liquid, pour it over and bake. Too easy.

Ingredients for Mocha Self Saucing Pudding, clockwise from top left-
1 cup SR flour, 1/2 cup brown sugar, 1/2 cup castor sugar, 2 tablespoons cocoa powder + 2 extra tablespoons for the sauce, 70 grams butter, melted, 1 egg, 1 tablespoon instant coffee and 1/2 cup milk

Preheat oven to 180 C. In a medium sized bowl, whisk together the SR flour and coco powder making sure there are no lumps

Now add the caster sugar and mix again

In a small bowl, whisk the egg, milk and melted butter together

Add wet to dry ingredients

And mix well until all incorporate

In a jug, mix together 1 1/2 cups boiling water with the extra 2 tablespoons of cocoa powder, the instant coffee and the brown sugar, whisk well until dissolved

Pour and scrape pudding mixture into a suitable, greased, shallow casserole dish, I used a pie dish, measuring 27 cm in diameter and 4.5 cm high

Pour liquid, over the back of a large spoon, over the pudding

And bake for 30 to 35 minutes or until pudding is just set. Don't cook it too long or there will be no sauce left

Serve piping hot with vanilla ice-cream

We finished all but one little bowl of this gorgeous little pudding on Saturday night, any left overs will be less sauce-y as the sponge absorbs it as it cools, so right there is a reason to have seconds!

Make it tonight while it is still cold outside.

Have a magic Monday

💗Fi

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