NICI’S DECADENT WINTER PUDS!
Chocolate espresso pudding with whisky caramel sauce
SERVES 4-6
This is my version of the old favourite, chocolate self-saucing pudding. It’s so delicious and I have to say a wonderful adult dessert, though you could leave the whisky out and kids would love it too.
2 eggs
¾ cup milk
1 tsp vanilla extract
1¾ cups plain flour
2 tsp baking powder 2 tbsp cocoa powder
1 cup brown sugar
125g butter, melted
¼ cup very strong black coffee
1 tbsp cornflour
¼ cup brown sugar,
firmly packed
3 tbsp golden syrup
75ml whisky
1¼ cups boiling water
Crème fraîche or lightly
whipped cream, to serve
1 Preheat oven to 180°C. Grease an ovenproof dish with butter.
2 Whisk together the eggs, milk and vanilla extract.
3 Sift the flour, baking powder, cocoa and sugar into a large mixing bowl. Make a well in the centre. Pour in the melted butter, coffee and milk mixture, stirring to combine to a smooth batter. Pour the mixture into the greased ovenproof dish.
4 Mix the cornflour and additional brown sugar together, then sprinkle evenly over the pudding mix.
5 Whisk the golden syrup, whisky and boiling water together, then pour over the back of a spoon onto the pudding mixture.
6 Bake for 30-35 minutes or until a skewer comes out clean.
7 Top the pudding with crème fraîche and serve immediately.
SAVE SPACE IN YOUR STOMACH FOR THESE REINVIGORATED DESSERT DISHES