Mocha Self-Saucing Pudding

For me recipes, especially desserts, have to be quick and easy … and it doesn’t get much easier than a self-saucing pudding. This is a grown-up version with a hearty shot of coffee in it, which balances out a lot of the sweetness – you could 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 sometimes labelled alkalised or European-style. For me the classic match is a PX Sherry, such as Sanchez Romate Cardenal Cisneros Pedro Ximénez.