Here's how
1 Preheat oven to 180°C. Brush 6 x 3/4 cup ovenproof moulds with melted butter. Line each with a small round of baking paper. Place the 100g of melted butter, sugar, instant coffee, vanilla essence and pecans in a small bowl. Stir until coffee granules are dissolved.

2 Pour the mixture evenly into the moulds. Dissolve the extra coffee in the boiling water and allow to stand for 10 minutes or until coffee is lukewarm. Sift the flour into a medium mixing bowl, add sugar and then stir.

3 Make a well in the centre of the dry ingredients. Add the softened butter, golden syrup, eggs and lukewarm coffee. Stir with a wooden spoon until mixture is well combined and creamy.

4 Divide the mixture evenly between each mould, then smooth the top. Sit the puddings on an oven tray and bake for 20 minutes or until a skewer comes out clean when placed into the centre of puddings. Turn out and serve immediately.

Note:
Pecans are the soft edible nut of the hickory tree. They resemble walnuts and can be substituted for each other. Pecans have a softer texture and more delicate flavour than walnuts.

Pecans are best stored in a screw-top jar kept in the fridge. Pecans are available in packets from most supermarkets.

Source:Better Homes and Gardens July 2005