A chocolate and coffee pudding with a layer of lovely marshmallow meringue by Vanda James.
Ingredients
For the main layer:
- 1 large egg
- 1 tsp micro ground coffee dissolved in a splash of hot water
- 30 ml1 fl oz organic whole milk
- 40 g1½ oz gluten free self raising flour
- 40 g1½ oz coffee sugar
- 1 tsp coffee essence
- 40 g1½ oz margarine
For the mocha layer:
- 75 g2¾ oz margarine
- 75 g2¾ oz coffee sugar
- 1 tbsp cocoa powder
- 30 ml1 fl oz coffee made from Columbian ground beans
- 30 ml1 fl oz organic whole milk
- 1 large egg
- 25 g1 oz plain flour
For the marshmallow meringue froth layer:
- 11 white marshmallows
- Splash of milk
- 3 eggs
- ½ tsp corn flour
To serve:
- Cocoa powder to dust
- 70 ml2½ fl oz double cream
- 1 tbsp coffee/chocolate liqueur
Method: How to make Mocha Latte Lush Pudding
For the main layer:
Preheat the oven to 170C/gas mark 3 and prepare the pudding mould tin by lining with greaseproof paper.
Beat the egg until light and frothy.
Put all the ingredients into a separate mixing bowl, add the egg and beat all together.
Spoon into a prepared pudding mould tin.
For the mocha layer:
Melt the margarine with the sugar in a medium size saucepan. Remove from the heat then stir in the coca powder.
Dissolve the ground coffee in a splash of hot water. Add the milk and stir the coffee into the saucepan.
Beat the egg in a separate mixing bowl until light and fluffy. Add the flour and the egg slowly (you may only require ½ the beaten egg) into the saucepan.
Beat the mixture in the saucepan over a medium heat. Then pour the mocha mixture over the main layer in the pudding mould tin.
Bake in the oven for 25 minutes or until cooked. Test with a skewer - the skewer should come out clean when the pudding is ready.
Reduce the temperature of the oven to 120C/gas mark 1/2.
For the marshmallow meringue froth layer:
Melt the marshmallows with a tiny drop of milk in a saucepan on a low heat and stir until dissolved.
Separate the eggs and place the egg whites in a mixing bowl. Whisk until the whites are stiff.
Whisk in the cornflour. Then add the gooey marshmallow mixture and whisk again.
Pour the meringue layer over the cooked pudding mixture whilst it is still warm. Return the pudding to the cooler oven and bake until the meringue layer is light brown in colour.
Remove the pudding carefully from the tin, peel off the greaseproof paper and then brown top from the meringue, either with a cooks blow torch or under the grill.
To serve:
Whip the cream until thick, add the coffee/chocolate liqueur and whisk again.
Dust the top of the meringue with coca powder and add a dollop of the flavoured cream.
