We've triple-tested this self-saucing choc-coffee pudding to make it the chocolatiest ever, made with ingredients you probably have at home.
- 50 mins
- 250ml self-raising flour
- 375ml brown sugar
- 125ml cocoa powder
- pinch salt
- 125ml milk
- 80g butter, melted
- 5ml vanilla essence
- 250ml hot coffee
- Preheat oven to 180°C. Grease a 20cm baking dish. Combine flour, ½ of the sugar, ½ of the cocoa and
salt. Make a well in the centre.
- Add the milk, butter and vanilla and mix until just combined. Spread into prepared dish.
- Combine remaining sugar and cocoa and sprinkle over the batter. Pour coffee over. Do not mix!
- Bake for about 30 minutes or until it has a fudgy texture with a saucy base.
Optional: mix 80g chopped dark chocolate through the batter.
Serving suggestion: serve with whipped cream or ice cream.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: August, 2018