150°C, 300°F, Gas Mark 2


3 tspns coffee essence 1 oz walnuts
4 oz margarine/butter 1 egg
4 oz self-raising flour ½ pt milk
6 oz soft, brown sugar

Cream margarine/butter and 4 oz of sugar. Beat in egg and coffee gradually, with a little flour. Fold in rest of flour, walnuts and alittle milk to give a soft dropping consistency. Spoon into a greased ovenproof dish. Blend remaining brown sugar and milk and pour over pudding mixture. Bake for about 1 hour, until spongy to the touch.