Self-saucing coffee & choclate pudding
140g flour
2 tsp backing powder
2 tsp cocoa powder
pinch salt
100g demerara sugar
2 tbsp butter, melted
1/2 cup milk
1 jumbo egg, beate
50g hazelnuts, chopped
FOR THE SAUCE
100g demerara sugar
3 tbsp cocoa powder
1 cup strong black coffee
1. Preheat oven to 180 °C
2. Sift together dry ingredients.
3. Stir through butter, milk, egg and hazelnuts until well combined.
4. Spoon batter into four 250ml ramekins.
5. Sprinkle over sugar and cocoa then pour over coffee but do not stir.
6. Bake for 20 minutes. Remove from oven and dust with cocoa powder or cinnamon and sugar, serve with vanilla and ice cream.
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