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Coffee pecan self-saucing pudding
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Make a quick and indulgent microwave self-saucing pudding for dessert.
Ingredients:
  • Melted butter, to grease
  • 100g pecans, roughly chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 115g (3/4 cup) self-raising flour, sifted
  • 80ml (1/3 cup) milk
  • 1 egg, at room temperature
  • 40g (2 tbsp) butter, melted, cooled
  • 4.40 gm vanilla essence
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve
  • 100g (1/2 cup, firmly packed) brown sugar
  • 40.00 ml espresso instant coffee granules
  • 250ml (1 cup) boiling water
Instructions:
  • Grease an 8cm-deep, 1.5-litre (6-cup) heatproof microwave-safe dish generously with the melted butter.
  • Place pecans in an oven bag, twist the opening closed, and cook on High/800watts/100% for 3-4 minutes, shaking the bag gently every minute, until lightly toasted and aromatic. Let cool for 2 minutes before using.
  • In a bowl, mix together sugar, flour, and pecans. In a separate bowl or jug, whisk milk, egg, butter, and vanilla essence until combined. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until well combined.
  • Smooth the surface of the dish by gently spreading the batter with the back of a spoon.
  • Combine sugar and coffee granules in a small bowl, sprinkle evenly over the pudding batter, then pour boiling water evenly over the mixture using the back of a large metal spoon.
  • Line the microwave turntable with non-stick baking paper. Elevate the dish 2cm above the turntable using a microwave-safe rack or large upturned saucer. Cook uncovered on Medium/500watts/50% for 8-9 minutes. Check for doneness by poking the pudding with a skewer - it should be mostly cooked with a slightly "wobbly" and sticky center. Let it rest covered for 5 minutes, then dust with icing sugar and serve with ice cream.

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