RECIPE: Coffee Chocolate Pudding

Coffee Chocolate Pudding

MINUTES 45 minutes

PEOPLE 10-16

DIFFICULTY Medium

INGREDIENTS

Pudding:

• 4 large eggs
• 3 Tbsp butter
• 1 ¼ cup sugar
• 1 ½ cup milk
• 1 1/3 cup flour
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 1 Tbsp Jacobs Kronung Freeze Dried Instant
• 1 cup milk chocolate drops

Mocha sauce:

• 2 cups evaporated milk
• ½ cup brown sugar
• 2 Jacobs Mocha Sachets
• 160g butter
• 1 Tbsp vanilla essence

To serve:

Ice cream or whipped cream

METHOD

• Preheat the oven to 180°C and prepare a baking dish.
• In a large bowl beat the eggs, sugar and butter until light and fluffy. In a separate bowl sift together the flour, baking soda and salt. Add the Jacobs Kronung coffee granules. Gradually fold in the flour mixture into the egg mixture and add the chocolate drops. Pour the mixture into the greased dish and bake for 25-30 minutes until the skewer tests clean.
• To make the sauce, heat the milk, sugar, add the contents of the Jacobs Mocha Sachets, butter and vanilla essence over medium heat until the sugar has dissolved and remove from the heat.
• Poke holes in the cake and then pour over the mocha sauce. Serve immediately with ice cream or whipped cream.