| 1 | Topping: ?cup sugar 1 tsp instant coffee 2 dsp cocoa 1 ?cups hot water |
| 2 | cream butter and sugar until light and fluffy. |
| 3 | Add unbeaten egg and vanilla, mix well. |
| 4 | Sift flour, baking powder, cocoa and instant coffee. |
| 5 | Add to the creamed mixture alternately with the milk. |
| 6 | Place mixture into 8 inch ovenproof dish. |
| 7 | to prepare topping; mix together the sugar, instant coffee and cocoa. |
| 8 | Sprinkle over the pudding. |
| 9 | Then carefully pour over the 1 ?cups of hot water. |
| 10 | Bake at 350°F for 35-40 mins. |
| 11 | Serve hot. |
| 12 | recipe by : doreen randal |
