As I was growing up, puddings for dessert were a big thing. Especially Queen of Puddings. Oh and also Trifle. Yeah, I know: not really a pudding. I’m all for puddings though as you can whack on a dollop of cream or some ice-cream. Speaking of which – I’m going to make some ice-cream this coming week and of course will post my recipe.
But back to puddings. With everyone on some sort of diet these days, puddings are probably viewed with suspicion. Either way too rich or too full of calories. Whatever. I still like a pudding every now and then. Even better, how about a pudding that sauces itself in the oven? Bonus I hear you say.
Well, here’s a recipe from my grandmother – it’s a self-saucing coffee pudding and comes out with a fudge-like texture. Be warned: it is a bit rich, so you might want to tone it down with some cream.
For the pudding, you will need:
1/2 cup milk
2 tablespoons dry instant coffee
1 cup self-raising flour
1/2 cup caster sugar
1/2 cup brown sugar
1 lightly beaten egg
30g melted butter
Before you start, get out an oven proof dish and grease it with a bit of butter. Crank up your oven to Moderate.
Then heat the milk and coffee until coffee granules are dissolved – set aside to cool. Sift the flour and sugars into a large bowl and make a well in the centre. Stir in combined egg, butter and milk coffee mixture.
Pour mixture into your oven proof dish and then pour over the coffee sauce (see below) and bake for 1 hour or until pudding is firm. Dust top of pudding with some icing sugar.
For the coffee sauce mixture, you will need:
2 cups water
2 tablespoons dry instant coffee
3/4 cup brown sugar, lightly packed
3 teaspoons golden syrup
45g melted butter
Combine all ingredients in a large jug, mix well and pour over your pudding. Easy!
Straight out of the oven - coffee self-saucing pudding.
Dust the pudding with a bit of icing sugar.
