Preheat oven to 180oC. Lightly grease an ovenproof dish.
Sift flour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl.
Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer
mixture to prepared baking dish and spread evenly.
In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a
spoon.
Carefully transfer dish to preheated oven and bake for approximately 25 to 30 minutes or until pudding has risen.
Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes. Serve warm with a generous spoonful of
double cream.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
