Self Saucing Coffee and Chocolate Pudding

And here's another month of sweet punch with an interesting combination of coffee and cocoa baked into a fudgy treat!
Being in my hometown for a week, I never had an idea to bake this until this morning. But seeing amma's fridge stocked with cocoa, brown sugar (Swapna, I should thank you for this :)) fresh butter, walnuts and eggs I made up my mind to bake it right away.

Coffee and Chocolate Pudding
Recipe Source
Justine Kiggen, Peta Suzanne Oshry


1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g hazelnuts, chopped (I used walnuts)

For the topping

½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee

1 Preheat oven to 180°C.
2 Sift together dry ingredients.
3 Stir through butter, milk, egg and hazelnuts until well combined.
4 Spoon batter into 4 ramekins.
5 Sprinkle over brown sugar and cocoa then pour over coffee but do not stir.
6 Bake for 20 minutes.
7 Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.( I avoided the dusting part and the ice cream and served it as it is)

I halved the original recipe and baked in 2 coffee cups.

I didn't bring along my camera this time and used my sister's Nikon Coolpix S2500 for these pictures which I felt quite handy and light. Though it cannot shoot as good the dslr, I am seriously thinking of using it for food pictures whenever home ;).

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