This pudding is an old favourite. Amie learnt to make it herself from a young age, and now Kate is making it. This is the second one this week, will have to slow her down on it abit, otherwise my waistline is not going to be good! It's an Alison Holst recipe (a famous NZ cook for those that don't know her) and is a perfect comfort food on a cold winters night.
1 Cup self-raising flour
2 Tbsp cocoa
1/4 to 1/2 Cup sugar
1/2 Cup milk
1/4 Cup brown sugar
2 Tbsp cocoa
1 tsp instant coffee
1 Tbsp butter
1/4 to 1/2 Cup chopped walnuts
1 tsp vanilla essence
1 to 1 1/2 Cups boiling water
In a 20-23cm flat-bottomed microwave dish, fork together the flour, first measure of cocoa, and sugar, using the larger amount for a sweeter pudding. Stir in the milk to make a fairly stiff dough.
Still using the fork, arrange the dough fairly evenly in a ring around the edge of the dish, if microwaving, and stand a central tube insert or inverted glass in the middle. If baking in the oven, spread dough evenly over the bottom of the dish.
Measure the brown sugar, second measure of cocoa, and the coffee in a small bowl. Stir to mix, then sprinkle evenly over the dough. Dot the butter over the surface. Spread the nuts over this. Measure the vanilla and add to the boiling water, then carefully pour over everything. Add the extra water if the pudding won't be eaten immediately after cooking. Cover and microwave on High for 8 minutes, or bake uncovered at 180 deg, for 20-30minutes.
Serve hot or warm with ice cream.
