Name: Chocolate espresso pudding with whisky caramel sauce
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 eggs; 3/4 cup milk; 1 teaspoon vanilla extract; 1 3/4 cup plain flour; 2 teaspoon baking powder; 2 tablespoon cocoa powder; 1 cup brown sugar; 125 gram butter, melted; 1/4 cup very strong black coffee; 1 tablespoon cornflour; 1/4 cup brown sugar, firmly packed; 3 tablespoon golden syrup; 75 millilitre whisky; 1 1/4 cup boiling water; crème fraîche or lightly whipped cream, to serve

Chocolate espresso pudding with whisky caramel sauce

This is Nici's version of the old chocolate self-saucing pudding. It’s so delicious and we have to say a wonderful adult dessert, though you could leave the whisky out and kids would love it too!

Ingredients

2 eggs

3/4 cup milk

1 teaspoon vanilla extract

1 3/4 cup plain flour

2 teaspoon baking powder

2 tablespoon cocoa powder

1 cup brown sugar

125 gram butter, melted

1/4 cup very strong black coffee

1 tablespoon cornflour

1/4 cup brown sugar, firmly packed

3 tablespoon golden syrup

75 millilitre whisky

1 1/4 cup boiling water

crème fraîche or lightly whipped cream, to serve

Method

1.Preheat oven to 180°C. Grease an ovenproof dish with butter.

2.Whisk together the eggs, milk and vanilla extract.

3.Sift the flour, baking powder, cocoa and sugar into a large mixing bowl. Make a well in the centre. Pour in the melted butter, coffee and milk mixture, stirring to combine to a smooth batter. Pour the mixture into the greased ovenproof dish.

4.Mix the cornflour and additional brown sugar together, then sprinkle evenly over the pudding mix.

5.Whisk the golden syrup, whisky and boiling water together, then pour over the back of a spoon onto the pudding mixture.

6.Bake for 30-35 minutes or until a skewer comes out clean.

7.Top the pudding with crème fraîche and serve immediately.

Nici Wickes