125 g (5 oz) dry coffee sponge cake
75 g (3 oz) plain chocolate
150 ml (1/4 pt) milky coffee
50 g (2 oz) butter
30 g (2 tbsp) vanilla sugar or white sugar
2 large eggs, separated
30 g (2 tbsp) powdered instant coffee dissolved in 15 ml (1 tbsp) hot water
sugar
75 g (3 oz) plain chocolate
150 ml (1/4 pt) milky coffee
50 g (2 oz) butter
30 g (2 tbsp) vanilla sugar or white sugar
2 large eggs, separated
30 g (2 tbsp) powdered instant coffee dissolved in 15 ml (1 tbsp) hot water
sugar
method
1. Crumble the cake into fine crumbs.
2. Melt the chocolate in a bowl over a pan of gently simmering water.
3. When melted, pour over the cake crumbs. Leave to stand for 30 minutes.
4. Cream the butter and sugar together until light and fluffy.
5. Beat in the egg yolks. Stir in the soaked crumbs and coffee.
6. Beat the egg whites until stiff and gently fold into the chocolate and coffee mixture.
7. Spoon into a large buttered pudding bowl — the mixture should only half fill it.
8. Cover with greased foil or double thickness of greasproof-paper. Steam for 1 1/2, hours.
9. Turn out the pudding onto a serving dish, dust with sugar and serve with custard, cream or chocolate sauce.
2. Melt the chocolate in a bowl over a pan of gently simmering water.
3. When melted, pour over the cake crumbs. Leave to stand for 30 minutes.
4. Cream the butter and sugar together until light and fluffy.
5. Beat in the egg yolks. Stir in the soaked crumbs and coffee.
6. Beat the egg whites until stiff and gently fold into the chocolate and coffee mixture.
7. Spoon into a large buttered pudding bowl — the mixture should only half fill it.
8. Cover with greased foil or double thickness of greasproof-paper. Steam for 1 1/2, hours.
9. Turn out the pudding onto a serving dish, dust with sugar and serve with custard, cream or chocolate sauce.
serving amount
serves 6
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