This self saucing chocolate pudding has to be one of the ultimate comfort puddings on a cold winters day, served with lashings of hot custard (what! it’s spring Rebecca! yes I realise that, this post has had a face lift – LOOK! shiny new photos) where was I…and so simple to be made gluten free and vegan too! For those unfamiliar with self saucing puddings, have faith with the method, it seems completely daft to make a sponge batter and then drown it in a runny chocolate liquid but believe me, this works. The chemistry of baking means the sauce sinks and thickens at the bottom and a super soft moist sponge appears on top by magic. The best bit of all…that first dip into the pudding to see the hidden treasure beneath, it never fails to make me smile.
I’ve loved making this recipe again more recently, I had a hankering for chocolate and this pudding hits the spot, my two offspring aren’t actually too keen on this flavour…chocolate’s too ‘dark’ apparently but’s who’s complaining, more for me mwah-haha. Joking aside this keeps really well under foil in the fridge and I’ve treated myself three evenings in a row as long as Brett doesn’t fancy some too!
One last thing I’d love to bring to your attention. A fellow blogger and faithful friend, you know her as Free From Fairy’s Vicki Montague, has squeezed all her time, effort and passion into her new online course aimed at newly diagnosed or to be be fair, historically diagnosed, I’ve certainly found the course useful.
If you’re struggling to get to grips with the diet and you’re time poor then this is for you! I’ll give you all the information you need to feel confident about what to eat again, and of course I’ll be there to support you too…
– Vicki Montague – Free From Fairy
This will serve 4-6 people or just me! No really! I don't normally 'do' chocolate puddings but this one I make an exception!
- 60 g butter or butter alternative I use Pure or Vitalite
- 135 g caster sugar
- 1 large egg or 1tbsp flax, 3 tbsp water
- 150 g self raising flour I used Free From Fairy Flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 200 ml milk or milk alternative I use soya for it's creamy taste
- 250 ml water
- 200 g soft light brown sugar
- 1 tbsp cocoa powder
In a large bowl cream the butter (or dairy free spread) and caster sugar until light.
Add beaten egg (or flax egg) and milk (or milk alternative) combine
- Sift in flour, baking powder and cocoa
- Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake.
- Fold in dry sifted ingredients quickly
- Pour into an oven proof dish (big enough to hold a litre of water) and put to one side.
- to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps
- Add the rest of the water and sugar and pour over the cake mixture.
- Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins
Serve with custard and revel in your genius!
In a large bowl cream the butter and caster sugar until light. Add beaten egg and milk combine Sift in flour, baking powder and cocoa Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake. Fold in dry sifted ingredients quickly Pour into an oven proof dish (big enough to hold a litre of water) and put to one side. to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps Add the rest of the water and sugar and pour over the cake mixture. Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins Serve with custard and revel in your genuis!