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If you eat a pudding immediately after cooking you'll notice there's a small amount of sauce at its base. As the puddings cool, the sauce becomes absorbed by the cake, but this will not make them any less delicious.
1. Preheat oven to 180°C. Combine flour and cocoa in a bowl. Whisk coffee and water in a jug until granules dissolve. Add butter, milk and sugar to coffee, whisking lightly until combined. Pour coffee mixture into flour mixture. Add egg and stir until smooth. Spoon into 4 x 1-cup-capacity bowls and put on a baking tray.
2. Combine extra sugar, extra cocoa and extra boiling water in a jug. Pour mixture over pudding. Bake for 25 minutes or until cooked through when tested in the centre with a skewer. Serve immediately.
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