Mocha coffee cup puddings
( SERVES 4 )
8
29/7/2007
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Ingredients
| 1 to grease | Butter |
| 1 cup | Self raising flour |
| 2 Tbsp | Cocoa powder |
| ¾ cup | Caster sugar |
| 2 tsp | Instant coffee |
| 2 Tbsp | Rice bran oil |
| ½ cup | Milk |
Sauce
| 2 Tbsp | Cocoa powder |
| ½ cup | Brown sugar, firmly packed |
| 2 tsp | Instant coffee |
| 1½ cups | Water, boiling |
| 1 to dust | Icing sugar |
Directions
- Heat oven to 180 degC (160 degC fan bake).
- Grease 4 standard coffee cups with butter and set on an oven tray.
- Sift flour and cocoa into a bowl. Stir sugar and instant coffee into the flour and make a well in the centre.
- Pour the oil and milk into the well, then gently stir to combine.
- Spoon mixture, evenly divided by four, into prepared cups.
- Place brown sugar, second measures of cocoa and instant coffee into the bowl.
- Pour on the boiling water and stir until sugar dissolves.
- Spoon this sauce mixture over the puddings in the cups.
- Bake for 25 to 30 minutes or until pudding is just set, leaving a sticky sauce in the base of the cups. Serve hot, dusted with icing sugar.
Wine match by Brancott Estate
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