This classic is best made in a large dish, but individual puddings can be more fun. If you decide to make small puddings, divide the mixture between 4 x 500 ml ovenproof dishes and cook for 25–30 mins. Leave plenty of room to top up with the coffee, as this becomes your sauce.
- 150 g (1 cup) self-raising flour
- 3 tbsp good-quality cocoa, sifted, plus 3 tbsp extra
- 110 g (½ cup) caster sugar
- 125 ml (½ cup) milk
- 1 egg, lightly beaten
- 60 g unsalted butter, melted
- 165 g (¾ cup) dark brown sugar
- 500 ml (2 cups) hot coffee
- double cream or ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Mix the flour, cocoa and caster sugar in a bowl, then pour in the milk and add the egg, stirring until it turns into a nicely mixed, wickedly dark batter. Fold in the butter, then spread evenly over the base of a 2 L square or casserole pan. Sprinkle the dark brown sugar over the top, dust with the extra cocoa, then carefully pour the hot coffee over the top.
Bake the pudding in the centre of oven for 35 minutes or until sides are bubbling. Cool a little, then serve with cream or ice-cream.
Photography Alan Benson
As seen in Feast magazine, October 2013, Issue 25.