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Chocolate Espresso Self-Saucing Pudding

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100 g brown sugar

4 tbsp cocoa

150 g self-raising flour

2 eggs

100 ml milk

50 g melted butter

2 shots coffee

100 ml boiling water


Preheat oven to 180 degrees.

In a bowl, mix together 50 g brown sugar, the flour and 2 tbsp cocoa. In another bowl, whisk together the butter, milk and eggs. Thoroughly mix together the dry ingredients with the wet ingredients and pour into 4 ramekins.

Sprinkle each with the remaining brown sugar and cocoa. In a jug, mix together the coffee, water and pour over the top of the pudding mixture. Bake for 20 mins. Serve with whipped cream if desired.

Chocolate Espresso Self-Saucing Pudding