For me recipes, especially desserts, have to be quick and easy. And it doesn’t get much easier than this mocha self-saucing pudding. This is a grown-up pudding with a hearty shot of coffee in it to balances the sweetness – use boiling water instead if you prefer a sweeter version. Dutch-process (or Dutched) cocoa has a smoother, less acidic taste and richer colour than other cocoa; as the name suggests, the process was developed in The Netherlands. It’s widely available and sometimes also labelled alkalised or European-style. The high fat and sugar content in chocolate makes it notoriously difficult to match with most wine styles – except for fortifieds. So for me the classic match for mocha self-saucing pudding is a PX Sherry, such as Sanchez Romate Cardenal Cisneros Pedro Ximénez. See video below for another easy classic British dessert.
Serves 4
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