Chocolate Family friendly Dessert

Triple-choc self-saucing pudding with coffee cream

Name: Triple-choc self-saucing pudding with coffee cream recipe
Yield: 6
Ingredients: 80g unsalted butter, chopped; 100g dark (70%) chocolate; 80g brown sugar; 180ml milk; 2 eggs, at room temperature, lightly beaten; 225g plain flour; 2 tsp baking powder; 100g white chocolate, chopped; 300ml sour cream; 40.00 ml brown sugar; 40.00 ml coffee-flavoured liqueur (we used Kahlua), or cooled espresso; 125ml liqueur; 250ml water; 30.00 ml dark cocoa powder; 170g brown sugar

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P110 Triple-choc self-saucing pudding with coffee cream

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by Tracey Pattison

Delicious Team

May 19, 2023

This pudding hits all the right notes. It's crunchy on the outside and super fudgy in the middle, with an irresistibly decadent sauce.

80g unsalted butter, chopped
100g dark (70%) chocolate
1/3 cup (80g) Woolworths Essentials Brown Sugar
3/4 cup (180ml) milk
2 eggs, at room temperature, lightly beaten
1 1/2 cups (225g) plain flour
2 tsp baking powder
100g white chocolate, chopped

Coffee cream

300ml sour cream
2 tbs brown sugar
2 tbs coffee-flavoured liqueur (we used Kahlua), or cooled espresso

Coffee sauce

1/2 cup (125ml) coffee-flavoured liqueur (we used Kahlua), or cooled espresso
1 cup (250ml) boiling water
1 1/2 tbs dark cocoa powder
3/4 cup (170g) brown sugar

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 24cm, 5cm-deep (1.5L capacity) round ovenproof dish and place dish on a baking tray.
2.

For the coffee cream, place all ingredients in a small bowl and stir until sugar dissolves and mixture is well combined and smooth. Chill until required.
3.

Place butter, dark chocolate, sugar and milk in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 3-5 minutes until mixture is melted and completely smooth. Remove pan from heat and stand for 5 minutes at room temperature. Add eggs, flour and baking powder and whisk vigorously until well combined and smooth (batter will be thick). Stir in white chocolate, then immediately transfer to prepared dish and level top.
4.

For the coffee sauce, use a fork to lightly whisk all ingredients in a large heatproof jug until well combined and sugar and cocoa have dissolved. Pour mixture carefully over the back of a large metal spoon onto the surface of the batter.
5.

Bake on the tray for 30-35 minutes until the pudding has risen, a skewer inserted in the centre comes out clean and the top is light golden.
6.

Carefully bring pudding straight to the table and serve with coffee cream spooned over and alongside.