Chocolate-Mocha Self Saucing Pudding
1 cup plain flour
2 teaspoons baking powder
1/3 cup caster sugar
2 tablespoons Dutch cocoa
1 teaspoon cinnamon
45g melted butter, cooled
1/2 cup milk
1 egg
2 tablespoons instant expresso coffee powder
extra cocoa for dusting
Topping:
1 cup brown sugar
2 tablespoons Dutch cocoa
265ml boiling water
3 tablespoons instant expresso coffee powder
Preheat oven to 180c. Put the flour, baking powder, sugar, cocoa and cinnamon in a food processor. Pulse for 10 seconds or until well combined. Put the butter, milk, egg and coffee powder in a separate bowl, whisk to combine. Add to the flour mixture and pulse until smooth. Pour the pudding mixture into a 1.5litre ovenproof dish.
To Make the Topping: Combine the brown sugar and cocoa in a small bowl. Sprinkle evenly over the top of the pudding mixture. Mix the boiling water and coffee powder in a jug until coffee dissolves. Carefully pour coffee mixture around the edges of the pudding.
Bake pudding for 20 minutes or until it is firm.
Dust the top of the pudding with cocoa, and serve hot with thickened cream.