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

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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!