Mocha Pudding With Fudge Mud Sauce
A wonderfully rich, chocolatey, fudgy variation on the theme of a spongy pudding sitting on a self-made sauce.
INGREDIENTS:
115 G/4 OZ LIGHT
MUSCOVADO SUGAR
115 G/4 OZ SELF-RAISING FLOUR
1/2 TSP BAKING POWDER
1 TBSP COCOA POWDER
55 G/2 OZ. UNSALTED
BUTTER, DICED APPROXIMATELY 1 TBSP INSTANT COFFEE GRANULES
150 ML/5 FL OZ MILK
1 TSP VANILLA ESSENCE
SAUCE:
225 (3/8 ON DEMERARA SUGAR
5 TBSP COCOA POWDER
425 ML/15 FL OZ MILK
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a deep 1.5 litre/21/2 pint ovenproof dish.
Stir together the sugar, flour, baking powder and cocoa powder. Gently heat the butter and coffee granules in the milk until the butter has melted, then gradually heat. into the dry ingredients and add the vanilla essence. Pour into the dish.
To make the sauce, mix together the sugar and cocoa powder, then scatter evenly
over the top of the pudding mixture. Pour over the milk. Bake for about 1 hour until the sponge is set throughout.
