Mocha pudding
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About the bake
This dark, delicious and indulgent pudding is heaven on a plate. Unbelievably simple to make, this is definitely one for all coffee lovers to try.
9 ingredients6 steps
Ingredients
MetricImperial
For the sponge
- 50gUnrefined dark muscovado sugarÂ
- 110gUnsalted Butter (softened)Â
- 2Egg yolk(s) (free range)Â
- 75gAllinson's Self Raising FlourÂ
- 1 tbspCocoa powderÂ
For the sauce
- 225gUnrefined dark muscovado sugarÂ
- 25gCocoa powder (sifted)Â
- 225mlMilk (whole)Â
- 4 tbspCoffee liqueurÂ
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4).
Step 2
Beat together all the sponge ingredients until light and fluffy and even textured.
Step 3
Spoon into a buttered 1 litre (1¾ pint) baking dish.
Step 4
To make the sauce, combine the sugar and cocoa powder and sprinkle over the top of the mixture.
Step 5
Mix the milk and liqueur and pour over the top of the cocoa and sugar. Do not stir.
Step 6
Bake for about 1 hour until the sponge is firm.
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