Eggless Chocolate Coffee Self Saucing Pudding Recipe

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.

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Eggless Chocolate Coffee Self Saucing Pudding

nags

These eggless chocolate coffee self saucing puddings are easy to make and you'll love them if you like coffee flavoured chocolate desserts. Try today!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine International

Servings 2

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.

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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.

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3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.

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4. Fold gently until no traces of any ingredient can be seen separately.

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5. Divide the batter into two greased ramekins.

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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.

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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!