|Consejo Regulador de las Denominaciones de Origen "Jerez-Xérès-Sherry" - "Manzanilla-Sanlúcar de Barrameda" - "Vinagre de Jerez"|
For me recipes, especially desserts, have to be quick and easy … and it doesn’t get much easier than a self-saucing pudding. This is a grown-up version with a hearty shot of coffee in it, which balances out a lot of the sweetness – you could use boiling water instead if you prefer a sweeter version. Dutch-process (or Dutched) cocoa has a smoother, less acidic taste and richer colour than other cocoa, as the name suggests, the process was developed in The Netherlands; it’s sometimes labelled alkalised or European-style. For me the classic match is a PX Sherry, such as Sanchez Romate Cardenal Cisneros Pedro Ximénez.
Preheat oven to 180°C.
Sift flour, castor sugar and half the cocoa into a bowl.
Whisk egg and milk together, pour into flour mixture with melted butter and beat to form a smooth batter.
Pour into 4 buttered 300ml ovenproof containers.
Combine brown sugar and remaining cocoa, rubbing it together to break up any lumps and mix well.
Scatter brown sugar mixture evenly over the batter.
Gently pour a shot of espresso over the top of the brown sugar mixture.
Bake for 25-30 minutes, until the top is firm to the touch.
Dust with icing sugar and serve with cream.