Self-Saucing Pudding (17.07.08)

125 ml milk
50g butter melted
1 egg
5ml vanilla
125ml flour
5ml baking powder
15ml instant coffee powder
60ml brown sugar
60ml ground almonds
Sauce
250ml water
30ml cocoa powder
125ml brown sugar

Cream to serve
Combine milk, butter, egg and vanilla in a jug and mix well. Mix flour, baking powder, coffee, sugar and almonds in a bowl. Add the liquid ingredients and mix well. In a sauce pan bring the water, sugar, cocoa to boil. Pour the cocoa mixture into a 20 cm oven proof dish. Pour the coffee batter into sauce. Bake at 180 for 20 to 30 minutes. The batter will bake and rise to the top, leaving a delicious sauce underneath. Serve with lashings of whipped cream.

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