A touch of mocha

Serve these individual puddings with some cream

Once you’ve kinda mastered a recipe you’re brave enough to make additions and tweak the flavours a little bit. The Chocolate pudding recipe that I wrote about here has become such a favourite that I’ve made it thrice already. So when I’d to make it for the fourth time, I thought it would be a good idea to add a ‘twist’ to this (now) good ol’ pudding recipe.

So here’s what I did:

1 1/2 cups of maida
1 cup of demerara sugar
4 tbsp of cocoa powder
2 tbsp of really strong coffee decoction
2 1/2 cups of milk
2-3 tbsp of unsalted butter
1 tsp of cinnamon powder
1 1/2 tsp of baking powder
A pinch of instant coffee powder

Mix the maida, baking powder, cinnamon powder and 1 tbsp of cocoa powder together.
In a saucepan, simmer the milk on a low flame and as it begins to bubble add the butter, 2 tbsp of sugar, coffee decoction and vanilla essence to this. Keep stirring continuously until the butter has melted and it has all combined to form a smooth mixture. Remove from heat and allow it to cool down for 5 minutes. Now pour this into the flour mixture and fold well to make a thick paste, you may want to add some more milk at this stage if the batter seems a little dry.
Divide the batter among individual greased moulds/ramekins.
Mix the rest of the sugar, cocoa powder and instant coffee powder together and sprinkle over the bowls. Bake in a pre-heated oven at 180 degrees for about 20-25 minutes or until done. Turn them out and serve warm, with some whipped cream if you like but I prefer them just by themselves.

* You can add chopped nuts to the batter for an extra crunch.
* Make the pudding using whole wheat flour for a more dense result.
* Add a shot of rum to the coffee decoction or some Kahlua for a more ‘potent’ dessert!

I’ve sent this off to Radhika’s ‘I love baking’ event on Tickling Palates, have a look here

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