Mocha Self-Saucing Pudding Jar Mix

Ingredients

• 400 gram self-raising flour
• 300 gram caster sugar
• 80 gram cocoa powder
• 60 gram full cream milk powder
• 4 teaspoon instant coffee
• 300 gram brown sugar
• 1 teaspoon salt

Instructions

1. 1Whisk the self-raising flour, caster sugar, 50 g of the cocoa powder, milk powder, 2 teaspoons of the instant coffee and the salt in a large bowl.
2. 2Spoon this sponge base into a 1 litre jar and label it Sponge Base.
3. 3In a second bowl, whisk the brown sugar with the remaining 30 g cocoa powder and 2 teaspoons instant coffee.
4. 4Spoon this sauce mix into a 500 millilitre jar, label it Sauce Topping and add the date to both jars.
5. 5TO USE: stir 210 g sponge base with 125 ml milk and 60 g melted butter, then spread in a greased baking dish. Scatter 165 g sauce topping over the batter and gently pour 375 ml boiling water over the back of a spoon on top. Bake at 180°C for 35 minutes. Serves 6.
6. 6Store both jars airtight in a cool dark cupboard for up to 3 months.