Self-saucing mocha puddings
Photo by Carolyn Robertson
The irresistible combination of coffee and chocolate makes a perfect finish to a meal.
|125 g||Butter, softened|
|½ cup||Caster sugar|
|⅔ cup||Self raising flour|
|2 Tbsp||Dutch cocoa powder|
- 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.