Enjoy a winning winter combo: a saucy hot chocolate pudding served with Connoisseur classic vanilla ice cream.
Serves88
Cook time40 mins40 minutes
Prep time10 mins10 minutes
Ingredients
1 cup (150g) self-raising flour
¾ cup (165g) caster sugar
½ cup (95g) dark choc bits
2 tbs cocoa powder
2 tbs instant coffee powder
60g butter, melted
1 cup (250ml) buttermilk
⅔ cup (165g) brown sugar
1½ cups (375ml) boiling water
1L tub Connoisseur Classic Vanilla Ice Cream
Icing sugar, to dust
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish.
Step 2
Combine the flour, caster sugar, choc bits, half the cocoa powder and half the coffee in a bowl. Make a well in the centre. Add the butter and buttermilk and stir to combine. Pour into dish and smooth the surface.
Step 3
Sift the brown sugar and remaining cocoa powder over the pudding in dish. Combine boiling water and remaining coffee in a heatproof jug. Gently pour coffee mixture over the back of a metal spoon onto the pudding. Bake for 40 mins or until top is firm.
Step 4
Dust with icing sugar. Serve immediately with ice cream.
