Self-saucing mocha puddings
35 min
for 4 people
The irresistible combination of coffee and chocolate makes a perfect finish to a meal.
Puddings
| 125 g | Butter, softened |
| ½ cup | Caster sugar |
| 2 | Eggs |
| ⅔ cup | Self raising flour |
| 1 pinch | Salt |
| 2 Tbsp | Dutch cocoa powder |
Sauce
| ⅔ cup | Brown sugar, tightly packed |
| 1 Tbsp | Instant coffee, powder (Main) |
| 2 Tbsp | Dutch cocoa powder |
Directions
- Preheat oven to 170C on fan bake. Cream butter and sugar until pale, then beat in eggs. Fold in sifted dry ingredients.
- Divide mixture between 4 individual 1¼-cup-capacity ovenproof dishes or ramekins.
- Combine brown sugar, second measure of cocoa, coffee and 1¼ cup of boiling water and pour over pudding mix to evenly distribute between bowls.
- Bake for 35 minutes or until the sponge has risen and set. Serve hot with cream or icecream.