INGREDIENTS PUDDING
150g butter.
1½ cups sugar.
2 eggs.
2 teaspoons balsamic vinegar.
2 teaspoons berry jam.
2 teaspoons baking powder.
2 cups flour, sifted.
2 Tablespoons cocoa.
1 cup strong coffee.
1 cup milk.
INGREDIENTS SAUCE
1 cup cream.
100g dark chocolate.
100g butter.
2 Tablespoons brown sugar.
METHOD PUDDING
Preheat oven to 180°C.
Grease a medium sized ovenproof dish with melted butter OR non-stick spray.
In a large mixing bowl cream together the butter and sugar until pale and fluffy.
Beat in the eggs one at a time, beating well after each addition.
Stir in the vinegar, jam and baking powder.
Mix well.
In a separate bowl beat together the flour, cocoa, coffee and milk.
Add the milk mixture to the sugar mixture.
Beat well.
Turn the batter into the prepared ovenproof dish.
Bake for 1 hour.
METHOD SAUCE
In a saucepan on the stove mix together the cream, dark chocolate, butter and brown sugar.
Bring the mixture to the boil and stir well.
Pour the sauce over the pudding as soon as it comes out of the oven.
Serve with custard OR ice-cream OR both.
