SPECIAL        JAMCOFFEE.COM OFFERS

                 FREE Instant Coffee Sachets

 

                                            FREE*

1 x 36 pack "Soon Come" instant sachets when you purchase any size Blue Mountain Coffee, Authentic, Espresso or handcrafted coffee spoons.

Each "Soon Come" instant coffe sachet provides the convenience of a cup of Jamaican coffee anywhere, anytime.  Just add 6 oz of hot water per sachet and top it up with cream and sugar. 

 Why not use sweetened condensed milk like Jamaicans do !

 * one 36 pk per shipment     valid for orders until March 31, 2012

 

 YOUR NEW RECIPE  !

BLUE MOUNTAIN COFFEE 'N CHOCOLATE PUDDING CAKE

INGREDIENTS

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/3 cup white sugar

1/4 cup unsweetened cocoa powder, sifted

1 1/2 tsp baking powder

1/2 tsp salt

1 large egg

1/2 cup 1% milk

2 tbsp canola oil

2 tsp vanilla extract

3/4 cup semi sweet chocolate chips (optional)

1 1/3 cup hot brewed Blue Mountain coffee

2/3 cup packed light brown sugar

1/4 cup chopped walnuts or pecans - toasted

confectioners sugar for dusting

The roast will be fork tender. Thicken the liquid to make a fantastic gravy

Method

Preheat oven to 350 degrees F

Coat a 1 1/2 to 2 quart baking dish with cooking spray.  Whisk wholeweat flour, all purpose flour, white sugar, cocoa, baking powder and salt in a large bowl.  Whisk egg, milk, oil and vanilla in a glass measuring cup.  Add to the flour mixture; stir with a rubber spatula until just combined.  Fold in chocolate chips, if using.  Scrape the batter into the prepared baking dish.  Mix hot Blue Mountain coffee and brown sugar in the measuring cup and pour over the batter.  Sprinkle with nuts.  (It may look strange at this point but don't worry.  During baking cake forms on top with sauce underneath.)

Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.  Let cool for at least 10 minutes. Dust with confectioners sugar and serve hot or warm.