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Espresso and pecan self-saucing chocolate pudding

Chocolate and coffee pudding recipe

Espresso and pecan self-saucing chocolate pudding
Recipes and styling Katelyn Williams Photographs Angie Lázaro Food Assistant Liezl Odendaal

Enchant guests with this magical mocha pudding, which will leave you spellbound as the sauce and sponge miraculously trade places while baking. Dive into the moist chocolate blanket on top to reveal a river of sauciness below.

(serves 3-4)

½ cup milk
35g butter
1 egg, whisked
1t vanilla extract
½ cup cake flour, sifted
1½t baking powder
3T cocoa, sifted plus 2T extra
¼ cup ground almonds
½ cup brown sugar
¼ cup chopped pecan nuts
½ cup strong coffee
chocolate sauce, to serve

Whisk milk, butter, egg and vanilla together. Add flour, baking powder, 3T cocoa, almonds, ¼ cup sugar, pecan nuts and whisk until smooth. Spoon into 3-4 greased small cocoa tins or moulds filling halfway.  Mix the extra cocoa and remaining sugar and sprinkle over the batter. Pour over the coffee and bake at 180°C for 20 minutes or until firm to the touch. Serve with chocolate sauce, if desired.

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