Adam Liaw's self-saucing tiramisu pudding
Serve this pudding warm with dollops of mascarpone cream. Don't try to spread the mascarpone cream on top of the hot pudding or it will melt. Just put the pudding and a bowl of the cream, already dusted with cocoa, on the table and let people help themselves.
Ingredients
50g dark brown sugar
50g caster sugar
200g self-raising flour
100g butter, melted
1 tsp vanilla extract
1 egg
125ml milk
For the sauce
75g dark brown sugar
1 tbsp cornflour
1 tbsp instant coffee
For the mascarpone cream
1 tbsp caster sugar
150ml thickened cream
250g mascarpone
cocoa powder, to serve
Method
1. Heat your oven to 170C fan-forced (190C conventional). Place the dark brown sugar, caster sugar, flour, melted butter, vanilla, egg and milk in a large bowl and stir to combine. Transfer to a greased 1½-litre baking dish or deep, ovenproof frying pan and smooth the surface.
2. For the sauce, combine the dark brown sugar and cornflour and scatter evenly over the top of the pudding. Combine the coffee with 375ml (1½ cups) of boiling water and pour over the top of the pudding. Bake for 45 minutes.
3. Whip the sugar and cream together to soft peaks then mix with the mascarpone. Dust the pudding liberally with the cocoa to serve. Top a big scoop of warm pudding with a big scoop of mascarpone cream.
Also try Adam Liaw's flat white tiramisu
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
