Magic Mocha
Pudding
125g (4.5oz) self raising flour
40g (1.5oz) cocoa powder
50g (1.75oz) caster sugar
1 teaspoon vanilla essence
125ml (4fl oz) semi-skimmed milk
For the Mocha Sauce:
50g (1.75oz) demerara sugar
1 teaspoon instant coffee powder
350ml (12fl oz) boiling water
1. Preheat oven to Gas mark 4/180 C.
2. Sieve the flour and 2 level tablespoons of the cocoa powder into a bowl. Stir in the caster sugar, vanilla essence and milk, beating the mixture until smooth. Spread the mixture into a 1.2 litre (2 pint) baking or souffle dish.
3. Mix the demerara sugar with the remaining cocoa powder and sprinkle it evenly over the creamed mixture. Dissolve the coffee with the boiling water and pour all over the pudding.
4. Bake for 45 mins until risen and the sponge mixture is firm to the touch. Serve immediately.
Serves 6
Points: 2.5 per serving.
125g (4.5oz) self raising flour
40g (1.5oz) cocoa powder
50g (1.75oz) caster sugar
1 teaspoon vanilla essence
125ml (4fl oz) semi-skimmed milk
For the Mocha Sauce:
50g (1.75oz) demerara sugar
1 teaspoon instant coffee powder
350ml (12fl oz) boiling water
1. Preheat oven to Gas mark 4/180 C.
2. Sieve the flour and 2 level tablespoons of the cocoa powder into a bowl. Stir in the caster sugar, vanilla essence and milk, beating the mixture until smooth. Spread the mixture into a 1.2 litre (2 pint) baking or souffle dish.
3. Mix the demerara sugar with the remaining cocoa powder and sprinkle it evenly over the creamed mixture. Dissolve the coffee with the boiling water and pour all over the pudding.
4. Bake for 45 mins until risen and the sponge mixture is firm to the touch. Serve immediately.
Serves 6
Points: 2.5 per serving.
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