CHOCOLATE PUDDING WITH COFFEE
teaspoons chopped pecans or walnuts
1 cup flour
1/3 cup sugar
cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
cup skim milk
1 large egg, lightly beaten
2 teaspoons walnut or canola
2 teaspoons vanilla
1 1/3 cups strong brewed coffee
confectioner's sugar for dusting
Preheat oven to 375
Coat 6 ramekins or custard cups ( about 1 1/4 cup capacity)
lightly oil and set on baking sheet.
Spread nuts in pie plate and bake for
10 to 15 minutes, until fragrant. Stir together flour, sugar, cocoa, baking
powder and salt.
In measuring cup, stir together milk, egg,oil and vanilla.
Add to the dry ingredients and stir just until combined.
Divide the batter
among ramekins. Mix together coffee and brown sugar.. pour about 1/6 of the
coffee over each dessert.
Sprinkle with reserved toasted nuts.
15 to 20 minutes, or until tops spring back when touched lightly. Cool 5
minutes. Sprinkle with confectioner's sugar.