Tiramisu Self Saucing Pudding

Elena Duggan

Ingredients:

  • 2 cups flour
  • 1⁄3 cup cocoa powder
  • 1 tbsp instant coffee
  • 1⁄4 cup caster sugar
  • 1 tsp dried yeast
  • 1 egg
  • 2/3 cup warm milk
  • 60g soften butter
  • 20 cubes of milk chocolate
  • 1 1⁄2 cup of boiling water
  • 1⁄2 cup of brown sugar
  • 1 tbsp instant coffee
  • dusting of icing sugar
  • 250ml mascarpone

Method:

  1. Combine flour, cocoa, coffee, sugar and yeast in a mixer. Then add egg, milk and butter and knead on low for 1 minute. then neak for 5 minutes until a soft dough forms.
  2. Move to a lightly oiled bowl and cover with oiled plastic wrap and leave to rise in a warm place for an hour.
  3. Remove and knead on a lightly floured surface for 2 minutes.
  4. Divide into 20 balls and press ball out to form little rounds and place a cube of chocolate and roll into a ball again.
  5. Place the balls into a greased deep baking dish and repeat with all balls.
  6. Now set aside to rise again for another 20 minutes.
  7. Combine boiling water, brown sugar and instant coffee then gently pour over the bake of a spoon over the dough so it doesn’t make holes in them
  8. Place into an oven at 160C fan force for 35-45 minutes.
  9. Serve with a dusting of icing sugar and mascarpone.

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Raw Caramel Slice

Raw Caramel Slice

Ingredients: Base: 2 cups cashews 10 pitted dates 1 cup coconut 4 tbsp liquid coconut oil Pinch of salt 1 tsp raw cocoa powder Caramel: 1 cup almond butter 10 pitted dates 1/4 tsp cinnamon 1/2 tsp vanilla paste 3/4 cup coconut oil 1 tsp salt flakes Chocolate Topping:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!