So, I recently made this Eggless Chocolate Coffee Self Saucing Pudding. I have always wanted to try self-saucing puddings so that was an extra motivation to get this recipe going although I don’t typically like coffee flavoured desserts.
Self saucing puddings usually involve pouring a liquid of some sort over the pudding better before baking which sort of plays with the batter and creates a sauce at the end of the baking process. While it seemed a bit scary and weird to do this, the end result was delicious. We got an intently chocolatey and coffee flavoured dessert that was quite the treat.
I halved the original recipe to make enough pudding in 2 ramekins, one for each of us.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338346603_c64fa85ba5_z-320x320.jpg)
Eggless Chocolate Coffee Self Saucing Pudding
Ingredients
For the batter:
- 1/2 cup of all-purpose flour / maida
- 1 tsp of baking powder
- 1 tsp of cocoa powder
- 1 pinch of salt
- 1/4 cup of packed brown sugar
- 1 tbsp of butter melted
- 1/4 cup of milk
- 1 tbsp of flax seed meal mixed with 3 tbsp water or 1/2 an egg
- A fistful of any nuts of choice - walnuts , hazelnuts, cashews, etc
For the topping:
- 1/4 cup of brown sugar
- 1.5 tbsp of cocoa powder
- 1/2 cup of black coffee I mixed 1 tsp bru with 1/2 cup water
Instructions
- Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
- Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
- Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
- Fold gently until no traces of any ingredient can be seen separately.
- Divide the batter into two greased ramekins.
- Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture.
- Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
- Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream
Step by Step Instructions for Eggless Chocolate Coffee Self Saucing Pudding:
1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338344007_7ac4d30913_z.webp)
2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338342633_ed5d271e56_z.webp)
3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338343335_99da856e96_z.webp)
4. Fold gently until no traces of any ingredient can be seen separately.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338344447_639ce803f3_z.webp)
5. Divide the batter into two greased ramekins.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338345013_40afd74a93_z.webp)
6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
![Eggless Chocolate Coffee Self Saucing Pudding Recipe Eggless Chocolate Coffee Self Saucing Pudding Recipe](https://www.cookingandme.com/wp-content/uploads/2011/11/6338345553_8081ea3564_z.webp)
7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked – that is, no traces of the raw batter should be seen.
Serve eggless chocolate coffee self saucing pudding with vanilla ice-cream or sweetened whipped cream.
I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I’d try again. But I am hoping to try more self-saucing puddings in future for sure!
Anything with coffee flavor iam in. Delicious pudding nags.
I love it!! My fav flavors and its so tempting!!!
Forgot to add :The clarity makes me think its really there in the screen 🙂
Oh I am loving this,what I want right now 🙂
Oh they are soo cute… I m loving the eggless version
What a coincide Nags..I had few guestes on the weekend i also prepared the same thing 🙂 looks very tempting..
Wow! Loved this a lot..made my third batch today. Nice click and cute ramekin.
That looks so gooey and yummy
Interesting! I don't like coffee but love coffee-flavoured toffees, buns, cakes et al 🙂 This one looks very tempting indeed!
Complete gooeyness…I should make this for my mom..She loves coffee in anything !!