Chocolate Espresso Pudding

Ingredients

150g prunes, chopped       

300 ml coffee

600ml water

½ tsp bicarbonate of soda

35g butter

75g brown sugar

1 egg

75g self raising flour

100g dark chocolate, chopped

50g prunes, roughly chopped, soaked in 1/3 cup frangelico

Method

Method

Cook 150g prunes in coffee and water. Add bicarb and cool on tray. Cream butter and sugar, add eggs, cooked fruit mixture, then flour. Fold in chocolate and 50g prunes. Bake at 175°C for 30 – 35 min.