PECAN CHOC PUDDING
2 tbsp cocoa powder 1/2 tsp coffee granules 1/2 cup boiling water 1 Mix icing sugar, ground pecan nuts, cakeflour and a pinch of salt. 2 Whisk the egg whites until stiff and fold in the nut mixture. Preheat oven to 180°C. 3 Heat butter and dark chocolate until melted and fold into the egg white mixture. 4 Spoon into 4-6 ramekins or muffin tin hollows, filling them three-quarters of the way. Bake for 18-20 minutes. 5 Mix brown sugar, cocoa powder and coffee granules with boiling water. Pour over the cooked puddings and set aside until absorbed. 6 Turn out and serve with ice cream.