225 g (1/2 lb) 1 cup butter
1 1/2 cup (350 g) 12 oz soft brown sugar
2 eggs, beaten
90 ml (6 tbsp) coffee essence
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
2 oz (50 g) walnuts, chopped
568 ml (1 pint) milk
1 1/2 cup (350 g) 12 oz soft brown sugar
2 eggs, beaten
90 ml (6 tbsp) coffee essence
2 cups (225 g) 8 oz self raising (self rising) flour, sifted
2 oz (50 g) walnuts, chopped
568 ml (1 pint) milk
method
1. Whisk the butter and beat in 225 g (8 oz) sugar. Gradually beat in the eggs with the coffee essence. Lightly beat in the flour with the walnuts, adding a little of the milk to give a soft dropping consistency.
2. Spoon into a 2.3-litre (4 pint) buttered ovenproof dish.
3. Blend together the remaining brown sugar and milk, pour evenly over the pudding mixture.
4. Bake in the oven at 170°C (325f) mark 3 for about 1 hour 25 minutes, until spongy to the touch.
This pudding separates to give its own built-in sauce; also good served with chilled soured cream.
2. Spoon into a 2.3-litre (4 pint) buttered ovenproof dish.
3. Blend together the remaining brown sugar and milk, pour evenly over the pudding mixture.
4. Bake in the oven at 170°C (325f) mark 3 for about 1 hour 25 minutes, until spongy to the touch.
This pudding separates to give its own built-in sauce; also good served with chilled soured cream.
serving amount
serves 8
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