BITTERSWEET SYMPHONY

AMARULA-ANDCOFFEE PUDDING

“Make sure you have this one in the oven while you’re eating the main course because it’s best served immediately.”

Serves 6

EASY

GREAT VALUE

Preparation: 20 minutes

Baking : 40 minutes

flour 200 g
baking powder 1 T
cocoa 33 g
brown sugar 120 g
Amarula ¼ cup
espresso coffee powder 2 T
milk ¾ cup
free-range eggs 2
butter 100 g, melted
chocolate-coated coffee beans, to decorate (optional)

For the topping:

brown sugar 2 T
cocoa 1 T
instant coffee 1 t
boiling water 11/2 cups

Preheat the oven to 180°C. Grease a 17 Sift the flour, baking powder and cocoa into a mixing bowl. Add the sugar and stir to combine. Add the Amarula, espresso, milk, eggs and butter and stir well to incorporate. Pour into the greased dish. To make the topping, mix the sugar, cocoa and coffee. Sprinkle over the pudding. Gently pour the boiling water over the pudding and bake for 40 minutes. Top with the coffee beans before serving if using.