100g plain flour
2 tsp baking powder
3 tbsp Dutch process cocoa
60g brown sugar
25ml crème de cacao (optional)
25ml strong espresso coffee
50g butter, melted
2 tbsp brown sugar
1 tbsp Dutch cocoa
1 tsp dried espresso coffee powder
250ml boiling water
Preheat oven to 180˚C, fan-forced.
Butter a 17cm (1.0L) pudding bowl and set aside until required.
Sift flour, baking powder and cocoa into a large mixing bowl, add sugar and stir to combine.
Add the crème de cacao, coffee, milk, egg and melted butter, stir well to combine thoroughly using a wooden spoon or electric beater.
Pour into pre-prepared pudding bowl and place on a baking sheet.
To make the topping add brown sugar, cocoa and dried instant coffee powder into a bowl and stir well to combine, scatter the whole lot liberally over the top of the pudding then pour the 250ml of boiling water over the top again.
Bake in oven for 40 minutes or until top has risen and sauce below bubbles up through pudding.
Serve hot with vanilla bean ice cream.