New Zealand Woman’s Weekly

NICI’S DECADENT WINTER PUDS!

Chocolate espresso pudding with whisky caramel sauce

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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

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