Name: Mocha honeycomb self-saucing pudding
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 125g butter, softened; ½ cup caster sugar; 2 eggs; 1 tsp vanilla extract; 2 tsp instant coffee granules; 1 Tbsp milk, warmed; 1¼ cups self-raising flour, sifted; 100g dark chocolate, melted; 100g Violet Crumble bars, roughly crushed; Cream, to serve; Sauce; 1 cup boiling water; ⅔ cup brown sugar; 1 Tbsp cocoa

Mocha honeycomb self-saucing pudding

Best served warm from the oven.

Serves 4

Prep

15M

Cook

20M

Total

35M

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Chocoholics beware, this family-favourite will only feed your addiction. Quick to prepare, gooey and oh-so rich, this self-saucing pud is best served warm from the oven.

Tip! Test your puddings are cooked by inserting a skewer into the centre – if they are clean and dry when removed, the pudding is cooked.

Ingredients

125g butter, softened

½ cup caster sugar

2 eggs

1 tsp vanilla extract

2 tsp instant coffee granules

1 Tbsp milk, warmed

1¼ cups self-raising flour, sifted

100g dark chocolate, melted

100g Violet Crumble bars, roughly crushed

Cream, to serve

Sauce

1 cup boiling water

⅔ cup brown sugar

1 Tbsp cocoa

Method

Preheat oven to moderate, 180C. Lightly grease 4 x ¼ cup ovenproof dishes, or a 5-cup ovenproof dish.

In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add in eggs one at a time, beating well after each. Beat in vanilla.

Dissolve coffee in milk. Fold flour into creamed mixture alternately with milk mixture. Stir in chocolate, honeycomb bars, then spoon evenly among dishes.

To make sauce, in a jug combine all ingredients. Carefully pour an even amount over each pudding.

Bake 15-20 minutes, (35-40 minutes for large dish) until puffed and firm. Serve with hot cream or ice-cream.

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Ingredients

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