Steamed Mocha Pudding
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 332.0
- Total Fat: 18.3 g
- Cholesterol: 111.5 mg
- Sodium: 136.4 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.2 g
- Protein: 6.9 g
View full nutritional breakdown of Steamed Mocha Pudding calories by ingredient
Introduction
This is a warm, gooey-style pudding (like Sticky Toffee) and is absolutely divine sitting in a delicate pool of vanilla custard, perhaps drizzled with a raspberry coulis for that special occasion? Adapted from Death By Chocolate by Judy Bugg (1994). This is a warm, gooey-style pudding (like Sticky Toffee) and is absolutely divine sitting in a delicate pool of vanilla custard, perhaps drizzled with a raspberry coulis for that special occasion? Adapted from Death By Chocolate by Judy Bugg (1994).Number of Servings: 6
Ingredients
-
½ cup unsalted butter, soft
1/3 cup dark brown sugar
2 eggs, well beaten
½ cup cocoa powder
½ tsp baking powder
1 ½ cups self-rising flour
1 tbsp instant espresso powder
2 tbsp hot coffee (plus more, as required)
Directions
Prepare a large, deep saucepan by placing a trivet in the bottom and filling the pot 1/2 way with water.
Grease a 3 ½ cup dish or bowl.
Cream the butter and sugar until fluffy. Beat in the eggs.
Separately, sift together cocoa, baking powder and flour. Fold into the creamed mixture.
Dissolve the espresso powder in the coffee. Add to above.
Batter should be of "drop" consistency. If batter is too thick, pour in 1-2 tbsp more coffee.
Pour into the prepared dish, levelling the top.
Cover the dish tightly with a piece of lightly greased foil, sealing with elastic bands if necessary.
Place in prepared saucepan, cover the pot and steam 1 ½ hours, topping up the water when necessary.
Turn out of the dish immediately onto a serving plate.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Grease a 3 ½ cup dish or bowl.
Cream the butter and sugar until fluffy. Beat in the eggs.
Separately, sift together cocoa, baking powder and flour. Fold into the creamed mixture.
Dissolve the espresso powder in the coffee. Add to above.
Batter should be of "drop" consistency. If batter is too thick, pour in 1-2 tbsp more coffee.
Pour into the prepared dish, levelling the top.
Cover the dish tightly with a piece of lightly greased foil, sealing with elastic bands if necessary.
Place in prepared saucepan, cover the pot and steam 1 ½ hours, topping up the water when necessary.
Turn out of the dish immediately onto a serving plate.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.