Name: Baked pudding with coffee syrup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 850 ml flour cake; 20 ml Robertson's baking powder; 10 ml Robertson's 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; to serve to serve; cream fresh, whipped; fresh mint

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Ingredients (16)

850 ml	flour — cake
20 ml	Robertson's baking powder
10 ml	Robertson's 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

SYRUP

125 ml	water — hot
30 ml	instant coffee powder
30 ml	sugar
125 ml	cream
	to serve — to serve
	cream — fresh, whipped
	fresh mint

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Method:

Preheat the oven to 170°C. Grease a deep 30 x 20cm ovenproof
dish or baking tin well with nonstick spray.

1. 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.

2. In another bowl, whisk 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.

4. Syrup: While the pudding is baking, heat the syrup
ingredients in a saucepan, stirring continuously until the sugar has dissolved.
Remove from the heat immediately.

5. 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.