This is a real ‘comfort’ pudding. Nearly all my friends remember making it in their youth.

I haven’t met a child who doesn’t like it either.

For 2 servings:


½ cup self-raising flour

1 Tbsp cocoa

¼ cup sugar

¼ cup milk

2 Tbsp (packed) brown sugar

1 Tbsp cocoa

½ tsp instant coffee

2 level tsp butter

about ¼ cup chopped walnuts

½ tsp vanilla

¾ cup boiling water


Butter or non-stick spray a loaf tin (12 x 20cm).

In a bowl mix the flour, the first measure of cocoa, and the sugar.

Stir in the milk to make fairly stiff dough and spread it evenly in the loaf tin.

Mix the brown sugar, second measure of cocoa and the instant coffee. Sprinkle these over the dough. Then dot the butter evenly over the surface, and spread the nuts over this.

Measure the vanilla into the cup, pour the water on top of it and pour it carefully and evenly over everything.

Bake uncovered, at 180°C for 20–30 minutes or until the dough has risen and is springy.

Serve hot or warm, with vanilla ice cream.

Reprinted with permission from Meals for 1 or 2, Simon & Alison Holst


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