Ingredients
1.5 cup plain flour
¾ cup cocoa powder
¾ cup hung curd
1.5 cup sugar
1.5 cup canola oil
1 tsp. vanilla essence
¼ cup milk
1 tsp. baking powder
1tsp. soda bi carb
Strong coffee, prepared with 4 tsp. instant coffee powder
and 1 tbsp. hot water
For the coffee syrup
1 tbsp. rum
3 tsp. instant coffee powder
½ cup brown sugar
½ cup water
For the Chocolate custard
2 tbsp. chocolate custard powder mixed in ½ cup cold milk
4 tbsp. sugar
½ lt. milk
For drizzling
Chocolate syrup
Butterscotch syrup
For decoration
Broken cashew nuts
Cornflakes
Candy balls
Method
Pre heat the oven at 180 C.
Grease 8” diameter cake tin with oil.
Sift the flour, baking powder, soda bi carb and cocoa
powder.
Beat hung curd and sugar to a smooth mixture, using an
electric beater. Add vanilla and prepared coffee mix and combine well.
Add oil in small batches, while beating continuously.
Add milk and dry ingredients and mix well.
Pour the batter to the greased tin and bake for 40 minutes
or till the cake is done.
Prepare the coffee syrup by adding coffee powder and sugar
to hot water and mix with a spoon till the brown sugar dissolves completely.
Add rum to this mix once the coffee cools down.
In a sauce pan boil ½ litre of milk. When the milk start
boiling add sugar and prepared chocolate custard mix and give it a quick and
continuous stir and turn off the stove.
Allow the custard to cool down.
Meanwhile cut the cake into small pieces and place few of
them on a glass bowl and pour few spoons of coffee syrup and soak the cake.
Pour prepared custard on top of the soaked cake and drizzle chocolate and
butterscotch syrup. Sprinkle some candies, cornflakes and cashew nuts on top of
it. Place the rest of the cake pieces on this pudding as a second layer and
repeat the process.
Chill the pudding for 2-3 hours and serve.
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