There are days where writing a long blog post is just not necessary. Today is one of those days. This chocolate pudding is simple, delicious and satisfying and that’s all you need to know about it. It will warm every little part of you and you’ll be feeling a lot better about winter after a big serving with whipped cream! You’re welcome!
2 cups flour
2 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
2 cups milk
2 tbsp strong instant coffee (I warm the milk and then dissolve the coffee in it)
4 tbsp (about 100g) butter
1 tsp vanilla extract
For the syrup
2 cups sugar
1 cup water
1/2 cup cocoa powder
2 tbsp instant coffee
- Pre-heat the oven to 180°c and grease an oven-proof dish.
- Sift together the flour, baking powder and cocoa powder and set aside.
- In another bowl, beat the sugar and eggs until light and frothy and add the coffee-milk.
- Add the flour mixture and mix thoroughly.
- Melt the butter and chocolate together until smooth and shiny and add the vanilla extract. Allow to cool slightly.
- Add this mixture to the batter and mix well.
- Pour the batter into the prepared dish and bake for 35-40 minutes until the pudding is cooked through.
- For the syrup, combine all the ingredients in a small saucepan and allow to come to the boil. Turn down the heat and allow to simmer for 10 minutes.
- Pour the syrup over the pudding the moment it comes out of the oven.
- Serve warm with whipped cream or ice cream.
I made this and skipped the coffee altogether, but Wow decadence of note! Thank you for such a fabulous recipe (I halved the recipe and still there is half left)
Prefect for winter, but how can you have such a lovely recipe and not use real coffee. I refuse to have instant in my house as it is not coffee
Max, I have to be honest, I am no coffee-fundi. IF I drink a cup a day I choose Jacobs for it’s convenience and good taste. I like sweet, milky coffee anyway. My dad has a Nespresso machine but it’s way too much effort. I prefer tea or water to coffee.
This was one amazing dessert – a keeper , definitely for sure! I made half the quantity and it was sufficient for about eight servings. I used half the amount of coffee in the cake and left it out of the sauce. I will make this again … again … and again! Yummy!
mmmmmmmm ek het dit laasweek gemaak………!! is super njammies.!! ek het eers die poeding gemaak, en toe die kos..! 🙂
I made this pudding last night. Gosh it was so delicious!!!!!!!! It made a MASSIVE dish of pudding so I have plenty leftover for the weekend. YUMMY!!!
There used to be a button for printing a printer friendly version…this seems to have disappeared. How can I print this recipe without all the graphics.
Jo, the print-friendly button is still there. At the top of the post where there are 9 icons (including a Facebook and Twitter one) it is the last one. Just click on that and it will take you to the page. 🙂
It looks wonderful!! I would like to mkae it when my daughters are home (from tomorrow) but VG don’t like Coffee? Any suggestions of what I can use instead?
Pink : I would keep the coffee because it’s not strong enough to make you ‘taste’ it. It’s just to add some flavour and aroma. But if she really doesn’t like it then just leave it out. 🙂
You don’t make use of the instant coffee mentioned in the pudding ingredients. When do you add that?
Lovely recipe 🙂
Hi Liesl. I amended the recipe! Thanks for notifying me!
Sometimes you can put normal sugar into a food processor and it grinds it down into castor sugar….so I hear….
This looks absolutely delicious Ali, yum. Think I might douse mine with custard 🙂
The recipe looks very similar to my mother in laws brandy cake recipe….just has brandy in the sauce 🙂 only a few tablespoons but to me it tastes like an entire bottle, ha ha.
Can I use regular sugar? I feel like making this but I think I only have about 1 cup of castor sugar at home. Wish I could have a dish right now!!
Simone, Leigh is right. You can do that with normal sugar, but adding the normal sugar should be fine. I often use normal if I don’t have caster.