Mocha Fudge puddings
with cinnamon spiced hot chocolate
Prepare 15 mins
Cook 15 mins
Serves 6
1 Eggs, beaten
1 1/4 cup TIP TOP* Organic Self Raising Flour
1/2 cup Brown Sugar
200 g Cooking Oil Spray
1/4 cup IXL* Chocolate Hot Fudge, & 6 tspn plus
.25 cup for hot chocolate
1 MASTERFOODS* Cinnamon Quills
2 tbspn JACOBS* Ground Coffee, Italian Espresso Roast
1/2 cup Ground Hazelnuts
3/4 cup DAIRY FARMERS* Buttermilk
300 ml PURA* Thickened Cream, whipped until firm
1 litre milk, low fat
3/4 cup Boiling water, extra
Preheat fan forced oven to 170°C.
Spray 6 muffin pans or tall dariole tins with cooking oil spray.
Combine flour, sugar, hazelnuts, egg and buttermilk in a
large bowl, stirring gently.
Divide half mixture into prepared tins.
Top each with 1 scant teaspoon hot chocolate fudge.
Cover with remaining pudding mixture, ensuring that fudge
is totally enclosed. Bake at 170°C for 15 minutes or until
centre is cooked.
Pour boiling water over coffee in small coffee plunger.
Stand for 5 minutes before depressing plunger.
Strain coffee over hot chocolate fudge in small bowl.
Keep warm.
Invert puddings onto serving dishes. Spoon over coffee syrup.Serve with generous dollop of whipped cream.
To prepare hot chocolate: Heat all ingredients over low heat, stirring until chocolate has melted and milk is hot. Do not boil. Remove cinnamon quill and serve immediately in tall glasses or mugs.
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