The Spoon | Volume 2 - Free Edition

the spoon

Coffee chocolate self-saucing pudding

for the pudding 400g brown sugar | 2 eggs | 150g butter | 220g flour | 1 tsp baking powder | ½ tsp baking soda | 30g cocoa powder | 1 Tbsp instant coffee | 250ml milk

1|4

PREHEAT OVEN TO 1800C. BEAT BUTTER AND HALF OF THE SUGAR UNTIL PALE AND CREAMY, ADD EGGS AND BEAT TO COMBINE. MELT HALF OF THE INSTANT COFFEE IN THE MILK. 2|4

SIFT OVER FLOUR, HALF OF THE COCOA POWDER AND BAKING POWDER. STIR IN MILK AND BEAT UNTIL SMOOTH. DIVIDE MIXTURE AMONG 4 BUTTERED MOULDS AND SET ASIDE. 3|4

COMBINE REMAINING BROWN SUGAR, COCOA POWDER, INSTANT COFFEE IN A BOWL, ADD 300 ml BOILING WATER AND STIR TO COMBINE. 4|4

GENTLY SPOON OVER PUDDING BATTER, THEN BAKE FOR 20-25 MINUTES OR UNTIL RISEN AND A SKEWER WITHDRAWS CLEAN.

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