Julie Le Clerc: Self-saucing Mocha Puddings

By JULIE LE CLERC

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

125g butter, softened

1/2 cup caster sugar

2 eggs

2/3 cup self-raising flour

pinch salt

2 Tbs Dutch process cocoa powder


SAUCE

2/3 cup brown sugar, tightly packed

2 Tbs Dutch process cocoa powder

1 Tbs instant coffee

1 1/4 cups boiling water


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 1 1/4-cup-capacity ovenproof dishes or ramekins.

3. Combine brown sugar, second measure of cocoa, coffee and boiling water and pour over pudding mix to evenly distribute between bowls. Bake for 35 minutes or until the sponge has risen and set. Serve hot with cream or icecream. Serves 4.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.