Roberta Muir’s Mocha Self-Saucing Puddings

Recipes, especially desserts, have to be quick and easy. This is a favourite.

Roberta Muir’s Mocha Self-Saucing Puddings

Recipes, especially desserts, have to be quick and easy … and, for me, it doesn’t get much easier than a self-saucing pudding.

This is a grown-up version with a hearty shot of coffee in it, which balances out a lot of the sweetness. You could use boiling water, if you prefer a sweeter version.

Dutch-process (or Dutched) cocoa has a smoother, less acidic taste and a richer colour than other cocoa. As the name suggests, the process was developed in The Netherlands. It’s widely available and sometimes also labelled alkalised or European style.

I serve Barambah Pure Cream with this pudding, an organic product that is naturally quite thick but still pourable.

The high fat and sugar content in chocolate makes it notoriously difficult to match with most wine styles – except for the fortified variety. So for me, the classic match is a PX Sherry, such as Sanchez Romate Cardenal Cisneros Pedro Ximénez.

Serves 4

Ingredients

  • 1 cup self-raising flour
  • 1/3 cup castor sugar
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 cup milk
  • 1 egg
  • 60g butter, melted, plus extra for buttering
  • 1 cup brown sugar
  • 4 x 80ml shots hot strong espresso coffee
  • icing sugar, for dusting
  • cream, for serving

Method
Preheat oven to 180°C.

Sift flour, castor sugar and half the cocoa into a bowl.

Whisk egg and milk together, pour into flour mixture with melted butter, and beat to form a smooth batter.

Pour into four buttered 300ml ovenproof containers.

Combine brown sugar and remaining cocoa, rubbing it together to break up any lumps and mix well.

Scatter brown sugar mixture evenly over the batter.

Gently pour a shot of espresso over the top of the brown sugar mixture.

Bake for 25–30 minutes, until the top is firm to the touch.

Dust with icing sugar and serve with cream.

Do you have a super simple and speedy dessert recipe to share?

Roberta Muir is a food, wine and travel writer and manager of the Sydney Seafood School. Visit her website for more recipes and insights. Visit Sydney Seafood School for great seafood recipes, answers to frequently asked questions and the full program of Sydney Seafood School cooking classes. YourLifeChoices members are invited to use the promo code YOURLIFE for a 25 per cent discount off any class held from August to October. See the schedule of classes here.

(Terms & conditions: Valid for any scheduled class held before 1 November 2019. Offer cannot be combined with any other discounts or promotions. Bookings made under this promotion can't be changed or cancelled, but you may send others in your place.)

If you enjoy our content, don’t keep it to yourself. Share our free eNews with your friends and encourage them to sign up.

RELATED ARTICLES





    COMMENTS

    To make a comment, please register or login
    FEDUP
    21st Aug 2019
    12:54pm
    Sounds and looks great for diabetics??????
    Silverhead
    22nd Aug 2019
    5:05pm
    Exactly what I thought.
    Ive asked Your Life Choices to give us less sugar, less gluten recipes, but they dont listen.
    Some people with auto immune have to avoid gluten, dairy, soy, refined sugar.


    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles