Pin Step by Step Instructions for Eggless Chocolate Coffee Self Saucing Pudding: I halved the original recipe to make enough pudding in 2 ramekins, one for each of us.
- Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
- Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
- Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
- Fold gently until no traces of any ingredient can be seen separately.
- Divide the batter into two greased ramekins.
- Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
- Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked – that is, no traces of the raw batter should be seen. Serve eggless chocolate coffee self saucing pudding with vanilla ice-cream or sweetened whipped cream. I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I’d try again. But I am hoping to try more self-saucing puddings in future for sure!
