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Categories:
unsalted butter brown sugar egg flour baking powder coffee powder butterscotch sauce unsalted butter corn syrup water brown sugar whipped cream
Viewed: 55 - Published at: 5 years agoIngredients
- FOR PUDDING
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1 small egg
- 1/2 cup self-rising flour, plus 1 Tbsp
- 1/4 teaspoon baking powder
- 1/2 tablespoon instant coffee powder, dissolved in 1 tsp. boiling water
- FOR THE BUTTERSCOTCH SAUCE
- 1/2 tablespoon unsalted butter
- 1/8 cup corn syrup, light
- 1 tablespoon water
- 1 tablespoon brown sugar, light
- whipped cream, for serving
Method
- FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
- Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee.
- Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
- FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.
