Skill required: Know your way around a kitchen.
3/4 cup flour
2 teaspoons baking powder
pinch of salt
1/4 cup butter
1 oz. unsweetened chocolate, chopped into pieces
1 cup sugar
5 Tablespoons whole milk
1/4 teaspoon vanilla extract
For The Topping:
2 Tablespoons instant coffee powder
1 cup boiling water
7 Tablespoons dark brown sugar
5 Tablespoons sugar
2 Tablespoons unsweetened cocoa powder
1. Preheat oven to 350F.
2. Grease a 9-inch square pan.
3. Pour the hot water over the coffee and stir to combine. Allow the coffee to cool as you prepare the rest of the pudding.
4. Sift the flour, baking powder and salt together into a small bowl and set aside.
5. In the top of a double boiler set over simmering water, add the chopped chocolate, butter and 1 cup of sugar. Melt gently, stirring occasionally.
6. Remove from the heat. Add the flour mixture to the melted ingredients and stir to combine.
7. Stir in the milk and vanilla extract. Pour into the prepared pan.
8. Make the topping: Mix the brown sugar, sugar and cocoa together in a bowl. Sprinkle this over the top of the pudding.
9. Pour the cooled coffee evenly over the surface of the cake. Place in the oven and bake for 40 minutes. It will be puffed up and set on top.
Yield: 8 servings
To serve: The coffee mixture makes a creamy sauce underneath the pudding. Spoon the pudding with some of the sauce onto individualy dessert plates and garnish with a dollop of whipped cream.
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