Self Saucing Coffee & Chocolate Pudding

 

Disclaimer - I hated it. But, that's because I hate coffee. The original, unbiased tester of all recipes of this blog, my brother, couldn't stop raving about it. In fact, he was silently praying that mom & dad would hate it too so that he could have it all! :-P So I guess if you are a coffee fan, this one is for you.

Even before starting this recipe, I was sure I wouldn't like it. But I felt that my blog needed a self-saucing pudding, no matter what the flavor maybe. And hence, I wrote the minimum amount of ingredients I could use and set about making it. (And even that yielded about 5 cups! - All of which went into bro's holy mouth :D) I referred to this recipe but made changes to the egg substitute Nags used coz I was still not too sure of using flax seed meal in place of eggs.

And in other news, cakes seem to bake really quickly in my new oven leaving me confused as to why something that should take 20 minutes gets done in 10 minutes. And I am still trying to figure it out. Meanwhile, I can't let the crust of my bakes burn so I'm thinking of covering the baking dish with an aluminum foil next time. (Is it a good idea?)

Off to the recipe now...

adapted from Edible Garden

(Print this Recipe)

Ingredients

For the pudding ~
Flour - 1/2 cup
Cocoa Powder - 1 teaspoon
Baking Powder - 3/4 teaspoon
Butter - 1 tablespoon, melted
Salt - a pinch, if the butter is unsalted
Sugar - 1/2 cup (powdered or granulated)
Yogurt/Curd - 2tablespoons
Milk - 80-90ml, almost half cup. More if required
Nuts - optional
For the topping ~
Instant Coffee powder - 1/2 teaspoon (use more if you like strong coffee flavor)
Cocoa Powder - 1 tablespoon
Water - 1/2 cup
Sugar - 1/2 cup (powdered or granulated)

*1 cup = 200 ml / 200 grams

Method
1) Preheat oven to 180 degree C
2) In a mixing bowl, sift together flour, baking powder & 1 teaspoon cocoa powder & mix well

3) Add sugar & mix

4) Add melted butter, curds & milk & mix well to form a smooth batter. Add 2-3 tablespoons more milk if consistency is too thick.

 

5) Add chopped nuts & combine well. (optional)
6) Pour into ramekins / oven safe cups. (Pour only upto half)

7) In another bowl, mix coffee powder, remaining 1 tbsp cocoa, sugar & water.

 

8) pour gently over the batter. do not stir

 

9) Bake at 180C for 20-25min

 

10) Dust with cinnamon powder or icing sugar or serve with vanilla ice cream or serve it plain. Apparently, it tastes good! :-D

Note
- The top becomes very dark and looks burnt. Don't worry. Its just the coffee.
- The bottom will be slightly gooey but no uncooked batter should be there
- This is a unique pudding in the sense that the cake rises above leaving a thick gooey sauce underneath.

- I wasn't too sure whether to pour all the coffee-cocoa liquid on top. So after a lot of pouring & removing, I left it a bit untidy (which is reflected in the untidy pic, I guess) But you can go ahead & pour it all. The recipe ain't wrong, ladies! {& gentlemen(?)} :P