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Under this nutty topped chocolate sponge pudding hides a gooey mocha fudge sauce. Delicious, yet simple to make, the sponge is mixed by the very quick ‘all in’ method and then you simply pour over strong black coffee which ends up underneath the pudding. A mocha/chocolate lovers dream. (This recipe is quite sweet and you could experiment by slightly reducing the demerara sugar in both the topping and the coffee – I suggest that no change is made to the sugar in the sponge.)

This is another excellent recipe from The Complete Farmhouse Kitchen Cookbook. (Original recipe by Pat Dixon, Holmfirth, West Yorkshire)

100_2881-chocolate-up-and-over-pudding

‘Meanderings through my Cookbook’ http://www.hopeeternalcookbook.wordpress.com

Chocolate Up and Over Pudding
(Serves 4-5)

Pudding
75g/3ozs self-raising flour
1 rounded tablespoon cocoa
125g/4ozs soft margerine
125g/4ozs granulated sugar
2 eggs
Topping & sauce
1 rounded tbsp cocoa
40g/1½oz chopped nuts – I used 1oz rough chopped hazelnuts & ½oz flaked almonds
125g/4ozs demerara sugar
300ml/½ pint hot, strong black coffee (pour water onto 3tbsp coffee, if using instant)

1. Grease a deep ovenproof pudding dish – 1.2litre/2pint capacity.

For the pudding:
2. Sieve flour and cocoa into a bowl with the other pudding ingredients.

3. Mix together well, either for 2 minutes with a wooden spoon or ½ minute with an electric mixer.

4. Tip mix into the greased pudding dish and level the top.

For the topping & sauce:
5. Mix together cocoa, nuts and 2ozs of the demerara sugar and sprinkle over the pudding.

6. Sweeten hot coffee with remaining 2ozs demerara sugar and pour over the pudding.

7. Bake in a moderate oven Gas 4/350oF/180oC for 50minutes to 1hour. During cooking the sponge rises up and over and the coffee mixture forms a thick fudge sauce underneath.

8. Sprinkle over a few more toasted nuts to serve, if you wish. Serve with cream or ice cream.

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