Name: Baked pudding with coffee syrup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 servings
Cuisine: Ingredients
Ingredients: 850 ml flour cake; 20 ml Baking powder; 10 ml Bicarbonate of soda; salt just a pinch; 500 ml sugar; 500 ml water hot; 250 ml oil; 50 ml vinegar white garpe; 10 ml vanilla essence; 125 ml water hot; 30 ml instant coffee powder; 30 ml sugar; 125 ml cream; cream fresh, whipped; fresh mint

Recipe Disclaimer

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Ingredients (15)

850 ml	flour — cake
20 ml	Baking powder
10 ml	Bicarbonate of soda
	salt — just a pinch
500 ml	sugar
500 ml	water — hot
250 ml	oil
50 ml	vinegar — white garpe
10 ml	vanilla — essence
125 ml	water — hot
30 ml	instant coffee powder
30 ml	sugar
125 ml	cream
	cream — fresh, whipped
	fresh mint

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Method:

1 Preheat the oven to 170°C.

2 Grease a deep 30x20cm ovenproof dish or baking tin well with nonstick spray.

3 Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Add the sugar and mix. Make a well in the middle.

4 In another bowl, beat the water, oil, vinegar and vanilla essence then pour into the well in the dry ingredients. Beat until lightly mixed. 3 Transfer the batter to the prepared ovenproof dish or baking tin and bake for 30-35 minutes or until done – a skewer inserted in the middle should come out clean.

SYRUP

1 While the pudding is baking, heat the syrup ingredients in a saucepan, stirring continuously until the sugar has dissolved.

2 Remove from the heat immediately.

TO SERVE

Prick holes in the pudding with a knife or skewer. Pour the syrup over the hot pudding. Serve hot or cold with whipped cream and fresh mint.