Self-saucing mocha puddings

Carolyn Robertson

The irresistible combination of coffee and chocolate makes a perfect finish to a meal.

Puddings

125 g	Butter, softened
½ cup	Caster sugar
2	Eggs
⅔ cup	Self raising flour
1 pinch	Salt
2 Tbsp	Dutch cocoa powder

Sauce

⅔ cup	Brown sugar, tightly packed
1 Tbsp	Instant coffee, powder (Main)
2 Tbsp	Dutch cocoa powder

Directions

1. Preheat oven to 170C on fan bake. Cream butter and sugar until pale, then beat in eggs. Fold in sifted dry ingredients.
2. Divide mixture between 4 individual 1¼-cup-capacity ovenproof dishes or ramekins.
3. Combine brown sugar, second measure of cocoa, coffee and 1¼ cup of boiling water and pour over pudding mix to evenly distribute between bowls.
4. Bake for 35 minutes or until the sponge has risen and set. Serve hot with cream or icecream.