Name: Coffee and Chocolate Self-Saucing Pudding
Ingredients: 125ml milk; 35g butter, melted; 1 egg, lightly beaten; 1 tsp vanilla extract; 150g plain flour, sifted; 11⁄2 tsp baking powder, sifted; 1 tbsp instant coffee powder, sifted; 30g ground almonds; 45g brown sugar, plus 90g extra; 11⁄2 tbsp cocoa, sifted; 250ml water; Double cream, to serve

Ingredients

Units Scale

125ml milk
35g butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
150g plain flour, sifted
11/2 tsp baking powder, sifted
1 tbsp instant coffee powder, sifted
30g ground almonds
45g brown sugar, plus 90g extra
11/2 tbsp cocoa, sifted
250ml water
Double cream, to serve

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Instructions

Preheat the oven to 180°C.
Place the milk, butter, egg and vanilla in a bowl and whisk to combine.
Place the flour, baking powder, coffee, almonds and sugar in a separate bowl.
Gradually add the milk mixture and whisk well to combine. Set aside.
Place the extra sugar, cocoa and water in a one-litre, 15cm non-stick ovenproof frying pan over a medium heat.
Stir until the sugar dissolves and bring to the boil.
Remove from the heat and pour over the coffee mixture.
Bake for 25-30 minutes or until firm to the touch.
Serve with cream.