Chocolate pudding:
Preheat oven to 350 F (180 C).
Grease a 9″ x 13″ (23 cm x 33 cm) pyrex mold.
Mix the first 5 ingredients.
Add milk and vanilla, mixing and incorporating melted butter and nuts.
Pour the mixture into the mold.

Mix in another bowl the brown sugar, cocoa, hot water, and espresso.
Pour over the dough.
Bake for about 40 minutes.

Caramelized strawberries:
Wash and hull the strawberries. Cut in half.
In a saucepan, pour the strawberries, add half of the sugar, and heat to 60 F (15 C).
Add apple jelly, lemon juice, and the other half of the sugar, bring to a boil, and cook for 5 minutes.
Let cool.

Serve:
On a plate, place a piece of warm pudding, add caramelized strawberries, and a scoop of ice cream (if desired). Enjoy.