Coffee Self Saucing Pudding with White Chocolate
A decadent self-saucing pudding combining instant coffee and white chocolate. Batter bakes over brown sugar and water to create a rich sauce that pools beneath a tender crumb. Serves as a comforting warm dessert with minimal mixing required.
Ingredients
- 1 ½ cup self-rising flourall-purpose flour + 1.5 tsp baking powder + 0.25 tsp salt1:1functionadds gluten
adjust salt if using self-rising
- ½ cup bread flour
- ½ cup superfine sugar
- 1 cup brown sugar
- 2 eggs
- 2 cup milk
- 7 oz white chocolate
- 2 cup water
- 1 tablespoon water
- 3 teaspoon instant coffee
Instructions
- 1
Dissolve instant coffee in water and set aside.
- 2
Heat white chocolate and milk in a small saucepan over low heat, stirring until smooth. Cool.
- 3
Beat milk and eggs together in a jug with a fork until smooth.
- 4
Combine self-rising flour, bread flour, and superfine sugar in a large bowl. Stir in the egg mixture.
- 5
Stir in the cooled chocolate mixture and coffee mixture.
- 6
Pour batter into a two-liter baking dish. Sprinkle brown sugar over the surface. Pour water over all.
- 7
Bake at 350°F for 40-45 minutes.
- 8
Cool for 5 minutes before serving.
Tips
Ensure coffee is completely dissolved to avoid gritty texture in pudding.
Cool chocolate mixture before adding to prevent cooking eggs.
Do not overbake; pudding sets as it cools and sauce thickens.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently before serving.
Prepare batter and pour into dish up to 2 hours before baking. Add water and brown sugar just before baking.
Serve warm with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip cooling chocolate mixture to avoid scrambling eggs.
Do not use a dish smaller than two liters to avoid overflowing sauce.
Do not stir after adding water to preserve sauce layer formation.
Substitutions
adjust salt if using self-rising