Coffee pecan self-saucing pudding

Indulge in this delightful Coffee Pecan Self-Saucing Pudding, a dessert that combines the rich flavors of coffee and pecans with a light, self-saucing sponge. It’s perfect for impressing your guests or simply treating yourself to an after-dinner delight. This easy-to-follow recipe utilizes simple ingredients to create a comforting and delectable pudding.

Instructions:

This Coffee Pecan Self-Saucing Pudding is not only full of flavor but also comes with a built-in sauce that adds a touch of extra indulgence. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. You'll love the way the rich coffee and nutty pecans come together in this comforting dessert.

Coffee pecan self-saucing pudding FAQ:

What is the ideal baking time for the Coffee Pecan Self-Saucing Pudding?

Bake the pudding in a preheated oven at 350°F (175°C) for 30-35 minutes. It is done when the pudding is set and a skewer inserted into the center comes out clean.

How can I tell if the pudding is done?

To check for doneness, insert a skewer or toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, it's ready. If wet batter clings to it, bake for a few more minutes.

Can I substitute ingredients in this recipe, like using almonds instead of pecans?

Yes, you can substitute pecans with other nuts such as almonds or walnuts. Just ensure the nuts are chopped. Also, you might need to adjust the amount of brown sugar depending on the nuttiness of the alternative.

How should I store leftover Coffee Pecan Self-Saucing Pudding?

Store any leftovers in an airtight container in the refrigerator. It can last up to 3 days. Reheat gently in the microwave or oven before serving.

Can I make this recipe gluten-free?

To make the pudding gluten-free, substitute the self-raising flour with a gluten-free all-purpose flour blend. Ensure the blend includes baking powder to achieve the same rise.

Tips:

- For an extra crunch, lightly toast the pecans before adding them to the mixture.

- Make sure to sift the self-raising flour to avoid any lumps in the batter.

- You can substitute the espresso coffee with strong brewed coffee if you don’t have an espresso machine.

- Serve the pudding immediately after baking to enjoy the self-saucing effect at its best.

- If you prefer a stronger coffee flavor, you can add an extra tablespoon of espresso coffee.