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Annette's Coffee Pudding
My friend Annette loves a good sticky pud and recommended this one as a special treat. She made her first one with full-strength coffee and twitched gently all night as a result. She suggested using decaf coffee for a more restful night, so I have followed her advice!
- 125g butter
- ¾ cup brown sugar
- ½ cup caster sugar
- 3 eggs
- 1 ½ tbsp decaf instant coffee in 2/3 cup hot water
- 325g Gluten Free Goodies Cake and Biscuit mix
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 tsp Gluten Free Goodies baking powder
- ½ cup sour cream
Sauce - 60g caster sugar
- ½ cup brown sugar
- 1 cup cream
- 1 ½ tbsp decaf coffee powder
- 2 tbsp coffee liqueur (optional – I used a very, very cheap and nasty one which worked just fine!!)
Preheat oven to 180C
Butter a glass dish or casserole bowl.
Cream butter and sugar, and add eggs one at a time, mixing well after each addition.
Add coffee powder dissolved in water, along with flour, raising agents and cocoa.
Fold in sour cream.
Mix until just blended.
Place in dish and smooth the surface.
Bake approx 1 hour or until a skewer comes out clean.
In the last ten minutes of cooking, pour a little of the sauce mix (see instructions below) over the top to prevent drying out.
Sauce:
Combine sugars, cream and coffee powder in a small pan. Stir over moderate heat until sugar dissolves.
Bring to boil and cook, stirring, for about three minutes until slightly thickened. Add liqueur if wanted. Pour over cake at serving and add whipped cream for extra damage.
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