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.
Pin
- Eggless Chocolate Coffee Self Saucing Pudding Ingredients Instructions
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
Ingredients
For the batter:
- ½ cup of all-purpose flour / maida
- 1 teaspoon of baking powder
- 1 teaspoon of cocoa powder
- 1 pinch of salt
- ¼ cup of packed brown sugar
- 1 tablespoon of butter melted
- ¼ cup of milk
- 1 tablespoon of flax seed meal mixed with 3 tablespoon water or ½ an egg
- A fistful of any nuts of choice - walnuts , hazelnuts, cashews, etc
For the topping:
- ¼ cup of brown sugar
- 1.5 tablespoon of cocoa powder
- ½ cup of black coffee I mixed 1 teaspoon bru with ½ 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:
- 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. 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.
- 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!
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.
Pin
- Eggless Chocolate Coffee Self Saucing Pudding Ingredients Instructions
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
Ingredients
For the batter:
- ½ cup of all-purpose flour / maida
- 1 teaspoon of baking powder
- 1 teaspoon of cocoa powder
- 1 pinch of salt
- ¼ cup of packed brown sugar
- 1 tablespoon of butter melted
- ¼ cup of milk
- 1 tablespoon of flax seed meal mixed with 3 tablespoon water or ½ an egg
- A fistful of any nuts of choice - walnuts , hazelnuts, cashews, etc
For the topping:
- ¼ cup of brown sugar
- 1.5 tablespoon of cocoa powder
- ½ cup of black coffee I mixed 1 teaspoon bru with ½ 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:
- 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. 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.
- 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!
Eggless Chocolate Coffee Self Saucing Pudding
Ingredients
For the batter:
- ½ cup of all-purpose flour / maida
- 1 teaspoon of baking powder
- 1 teaspoon of cocoa powder
- 1 pinch of salt
- ¼ cup of packed brown sugar
- 1 tablespoon of butter melted
- ¼ cup of milk
- 1 tablespoon of flax seed meal mixed with 3 tablespoon water or ½ an egg
- A fistful of any nuts of choice - walnuts , hazelnuts, cashews, etc
For the topping:
- ¼ cup of brown sugar
- 1.5 tablespoon of cocoa powder
- ½ cup of black coffee I mixed 1 teaspoon bru with ½ 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
