Chocolate Coffee Pudding Recipe
Chocolate Coffee Pudding recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
| 225 ml/7 1/2 f1 oz strong coffee | ||
| 15 g/1/2 oz cocoa powder or 25 g/1 oz chocolate powder | ||
| 225 ml/7 1/2 f1 oz milk | ||
| 3 eggs or 2 eggs and 2 egg yolks | ||
| 50 to 75 g/2 to 3 oz caster sugar | ||
| 50 g/2 oz fine cake crumbs or soft breadcrumbs | ||
| 15 g/1/2 oz cocoa powder or 25 g/1 oz chocolate powder | ||
| Cornflour | 1 Tablespoon (Leveled) (For the sauce:) | |
| Strong coffee | 4 Tablespoon (For the sauce:) | |
| 300 ml/1/2 pint milk | ||
| 25 to 40 g/1 to 1 1/2 oz caster sugar | ||
Directions
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.
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.
Chef
