If you love coffee AND chocolate then this is a great pudding recipe for you! It’s originally from The All New Purity Cookbook (1967 edition), but to me, it was my favourite dessert my Mom always made! It was from her go-to cookbook that had remnants of flour dust every time you picked it up, with its well-worn pages.
It’s the one I always asked Mom to make when I’d go home in my early 20’s. It’s the one thing when asked by my English hosts to make a Canadian dessert, that I knew would taste yummy (by the way, what IS a Canadian dessert?!) And now, I bring it out to share with you!
Please excuse the horrible lighting of photos, I swear, it tastes better than it looks! Think marble-y cake and chocolate-y pudding all mixed together. Be warned, it’s full of sugar, butter and coffee 🙂 Mmmmmm.
Enjoy! Let me know if you try it!
Saucy Mocha Pudding
Yield: 6 servings
Preheat oven to 350
Combine in top of double boiler (or in a pan on the stove as we say nowadays) …
¼ cup cocoa
½ cup granulated sugar (I used Coconut sugar, and it definitely would be better with regular white sugar, we just don’t use it anymore!)
½ cup lightly-packed brown sugar
Gradually stir in …
2 cups of coffee
Keep hot over simmering water
1/3 cup shortening
2/3 cup granulated sugar
½ teaspoon vanilla
Beat until light and fluffy
Blend or sift together…
1 cup All Purpose Flour
1 ½ teaspoon baking powder
¼ teaspoon salt
Add to creamed mixture, alternately with
1/3 cup milk
Combine well (because I used coconut sugar, it definitely had a ‘brown’ tint to it)
Turn batter into greased 8×8 square cake pan.
Pour hot coffee mixture over batter. Do not stir.
Bake in preheated oven for 45-50 minutes.
Serve warm, with vanilla ice cream