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Mocha date self-saucing puddings
Mocha date self-saucing puddings
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulgent sticky date and chocolate dessert enhanced with coffee sauce.
Ingredients:
  • 150.00 gm self-raising flour
  • 107.50 gm caster sugar
  • 150g (about 6) fresh dates, deseeded, finely chopped
  • 4.40 gm vanilla extract
  • 128.75 gm milk
  • 1 egg
  • 75g butter, melted, cooled
  • cream or vanilla ice-cream, to serve
  • 118.80 gm firmly-packed brown sugar
  • 332.50 gm boiling water
  • 20.00 ml instant espresso coffee powder
Instructions:
  • Preheat the oven to 180°C. Grease four 1 1/4-cup capacity ramekins and place them on a baking tray lined with parchment paper.
  • In a big bowl, sift together flour and cocoa, then add caster sugar and dates, ensuring the dates are evenly distributed. In a separate jug, blend vanilla, milk, egg, and melted butter. Pour this mixture into the flour mixture and gently combine. Spoon the batter into the prepared dishes and level the surface.
  • Prepare sauce by mixing brown sugar and cocoa in a bowl and then sprinkling the mixture over the puddings. Next, combine boiling water with coffee powder in a heatproof jug until the coffee is dissolved. Finally, gently pour 1/3 cup of coffee over each pudding using the back of a metal spoon.
  • Bake for 30 to 35 minutes or until a skewer inserted halfway comes out clean and sauce bubbles around the edges. Serve hot with cream or ice cream.

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