Tipsy Coffee Ring With Mocha Sauce
|Strong black coffee||1⁄4 Pint (150 Milliliter)|
|Butter||3 Ounce (75 Gram)|
|Caster sugar||3 Ounce (75 Gram)|
|Self-raising flour||3 Ounce (75 Gram)|
|Ground almonds||3 Ounce (75 Gram)|
|Baking powder||1 Teaspoon|
|Caster sugar||2 Tablespoon|
|Strong black coffee||2 Fluid Ounce (50 Milliliter)|
|Plain chocolate||8 Ounce (225 Gram)|
|Butter||2 Ounce (50 Gram)|
|Tia maria||4 Tablespoon|
1. Make the coffee from a strong continental roast and set it aside to cool.
2. In a mixing bowl, cream the butter with the sugar until very soft and pale.
3. Sift the flour into the bowl and mix in the ground almonds and baking powder.
4. Lightly beat the egg and add this into the creamed mixture.
5. Mix the dry ingredients and the coffee into the creamed mixture.
6. Thoroughly grease a 1.15-litre/2-pint ring mould and spoon the pudding mixture into it.
7. Wrap the whole of the ring mould in plenty of foil and fold the edges firmly to make sure that no steam enters during cooking.
8. Place the steaming rack in the wok and stand the mould on it.
9. Add enough water to come up as far as the tin and bring to the boil.
10. Put the lid on the wok and boil steadily for 1 1/2 hours.
11. Towards the end of the cooking time for the pudding, prepare the mocha sauce.
12. Dissolve the sugar in the coffee and set aside.
13. Melt the chocolate with the butter in a basin over a saucepan of hot water.
14. Slowly add the coffee syrup into the melted ingredients, stirring continuously.
15. Stir in the Tia Maria and keep the sauce hot.
16. To serve, lift the mould out of the wok and remove the foil wrapping.
17. Turn the pudding out on to a heated serving dish and spoon just a little of the mocha sauce over.
18. Serve the remaining sauce in a separate sauceboat.