A touch of coffee adds a comforting twist to this pudding!
By Vickie de Beer, assisted by Jana van Sittert and Inemari Rabie.
- ½ x 360g tin caramel
- 60ml (¼ cup) fresh cream
- 125ml (½ cup) milk
- 35g butter, melted
- 1 egg, lightly beaten
- 5ml (1 tsp) vanilla extract
- 15ml (1 tbsp) quality instant coffee
- 80g flour, sifted
- 7,5 ml (1½ tsp) baking powder, sifted
- 5ml (1 tsp) salt
- 60ml (¼ cup) ground almonds
- 50g (¼ cup) brown sugar + 100g (½ cup) extra
- 22,5ml (1½ tbsp) cocoa powder
- 250ml (1 cup) water
- double-thick cream, to serve
PREHEAT the oven to 180°C and grease a 23 x 5cm round ovenproof dish.
MIX the caramel and cream in a small bowl and spread over the base of the ovenproof dish.
WHISK the milk, butter, egg and vanilla in a large bowl.
COMBINE the flour, baking powder, salt, almonds, coffee and 50g (¼ cup) sugar in a separate bowl.
ADD the milk mixture gradually and whisk to form a thick batter. Pour the batter over the caramel and set aside.
PLACE the extra sugar, cocoa and water in a medium saucepan and bring to a boil. Remove from the heat and pour over the batter in the bowl.
BAKE until the top is set but the inside is still soft, 25 - 30 minutes. Serve with cream.
Feature Image: Lee Malan