You are here

Chocolate Coffee Pudding

admin's picture
Chocolate Coffee Pudding recipe adapted from Marguerite Patten BBC cookery show.
  Strong coffee 7 1⁄2 Fluid Ounce (225 milliliter)
  Cocoa powder/25 gram /1 ounce chocolate powder 1⁄2 Ounce
  Milk 7 1⁄2 Fluid Ounce (225 milliliter)
  Eggs/2 eggs and 2 egg yolks 3
  Caster sugar 3 Ounce (75 gram)
  Cake crumbs/Soft breadcrumbs 50 Gram (fine)
For sauce
  Cornflour 1 Tablespoon (Leveled)
  Strong coffee 4 Tablespoon
  Milk 1⁄2 Pint (300 milliliter)
  Caster sugar 1 1⁄2 Ounce (40 gram)

Grease a 1 2 litre/2 pint pie dish and preheat the oven to 160°C/325°F, Gas Mark 3.
Warm the coffee and dissolve the cocoa or chocolate powder in it.
Add the milk.
Beat the eggs and sugar together; you may need the larger amount of sugar if you are using cocoa powder and breadcrumbs.
Add the milk mixture.
Put the crumbs into the pie dish, strain the liquid over them and allow to stand for 15 minutes before cooking.
Bake for approximately 45 minutes, or until just firm and serve hot with the sauce.
To make the sauce, blend the cocoa or chocolate powder with the cornflour and add the coffee and milk.
Pour into a saucepan, stir over a moderate heat until the sauce thickens, then add the sugar.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)