First, a disclaimer: this isn’t really pudding (at least not in the “North American” sense).
This is a British-style pudding — the rich, gooey, and cakey kind.
The way you make this pudding is a little unusual — it starts as a stiff, doughy batter, then gets covered in a thick layer of loose sugar and cocoa powder, then drizzled with fresh coffee, and, as it bakes, it turns “upside-down”!
The moist cake bakes and puffs up and oozes with chocolate, while the bottom remains a sticky chocolate sauce.
It’s been ages since I’ve made this treat at home, but I decide that this Upside-Down Hot Chocolate Pudding was going to be the last dessert I would make for lunch service at school.
How bitter-sweet it was!
Graduation is upon me, at last. Despite how brief my program was, I’m actually more excited about this grad than I was about getting my degree.
I’m a bit sad to leave school, but I’m sure bright things lie ahead.
Probably because I actually see myself doing something with this particular education, away from the possibility of a life in research or editing or proof-reading — a field where I can be creative and use sugar, butter, and flour to bring great joy to the world!
Upside-Down Hot Chocolate Pudding
*adapted from Marie Simmons
- 1 cup cake flour
- 1 & 1/4 cups sugar, divided
- 7 tablespoons dutch-processed cocoa powder, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup whole milk, warmed
- 1 teaspoon vanilla or coffee extract
- 1/2 cup dark brown sugar, firmly packed
- 1 cup coffee or water
- coffee ice cream, orange whip cream, toasted almonds, for garnish
Preheat the oven to 350°F/175°C. Place 6 single-serving ramekins on a baking sheet.
In a small bowl, blend a 1/2 cup white sugar, 5 tablespoons of cocoa powder, and all the brown sugar. Set aside.
Sift together the cake flour, 3/4 cup white sugar, 2 tablespoons of cocoa powder, baking powder, and salt. Mix evenly.
Whisk together the warm milk, melted butter, and extract. Pour over the dry ingredients and stir to just incorporate — the result will be a very stiff, dough-like batter!
Divide the chocolate batter evenly between the 6 ramekins, taking care not to fill more than half-way full. Using damp fingers, smooth the tops of the batter.
Now, evenly divide the sifted cocoa and sugar mixture over the batter.
This part might look a little strange, and you might even think, “Noooooo — this is waaaay too much sugar!” but don’t skimp! Not adding all the sugar mixture to the ramekins will result in a dry and chewy pudding.
Finally, top each batter-and-sugar-loaded ramekin with 2 tablespoons of coffee.
Bake for 15 ~ 20 minutes, or until the tops of the puddings have become dry and cake-like.
Cool for 5 minutes and then serve with something cool and creamy, like coffee ice cream, orange-scented whip cream, and a sprinkle of chopped and toasted almonds!
I served mine with a sweet n’ salty pretzel ice cream (recipe from Momofuku Milk Bar), toasted almonds, and a orange-cinnamon sablé.