100 g/4 oz/0.5 cup butter or margarine
175 g/6 oz/0.75 cup soft brown sugar
1 egg, beaten
75 ml/5 tbsp strong black coffee
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp baking powder
25 g/1 oz/0.25 cup walnuts, chopped
300 ml/0.5 pt/1.25 cups milk
Cream or Custard Sauce, to serve
Cream the butter or margarine and 100 g/4 oz/0.5 cup of the sugar, then
beat in the egg and coffee. Stir in the flour, baking powder and walnuts.
Spoon the mixture into a greased 1.2 liter/2 pt/5 cup pudding basin. Mix
the remaining sugar with the milk and pour over the pudding. Bake in a
preheated oven at 170°C/325°F/gas mark 3 for 1.5 hours until set and
springy with a sauce underneath. Serve with cream or Custard Sauce.