Chocolate Upside Down Cake
Prepare as follows:
Mix together in a bowl:
1 tablespoon of cocoa
Scant 2 ozs (50g) chopped nuts (I use freshly chopped walnuts, but any nuts or nut mix will do)
Scant 1 oz (20g) Demerara sugar.
Boil the kettle ready for Part 3. While it is boiling:
Heat the oven to 350 deg F (180 deg C)
Mix well together in another bowl the following ingredients:
4 ozs (125 g) soft margarine
4 ozs (125 g) sugar
4 ozs (125g) Self Raising (All Purpose) Flour
1 rounded tablespoon cocoa.
Make up half a pint (0.3 L) of STRONG coffee (use approx 3 teaspoonsful if using instant) and 20g (scant 1 oz) sugar. Stir well.
Part 4 - Trust me!
Grease a 2 pint (1.5L) pudding bowl.
Add the well mixed Part 2
Sprinkle Part 1 on top.
Finally, and as quickly as possible, pour the coffee mix of Part 3 on top. Pop it into the oven before you have time to panic that you have done it wrongly and wait for 50 minutes before you are tempted to open the door.....
When it is cooked - turn it out onto a serving plate and serve hot or warm with either vanilla icecream or cream
PS For those of you that have asked about Demerara sugar there is a listing on Wikipedia, or you can read about it HERE