Vegan Self-Saucing Chocolate Pudding
This vegan self-saucing chocolate pudding has a lovely moist, cakey,
almost brownie-like, top part, with a rich velvety sauce hidden underneath.
Serve it warm with ice cream, or allow it to cool into a rich and fudgy dessert.
Ingredients
For the pudding:
·
150g (5.25 oz/1 cup) plain flour
(all-purpose)
·
2.5 tsp baking powder
·
Pinch salt
·
1 tbsp ground flax seed
·
110g (c.½ cup) sugar
·
30g (c.¼ cup) unsweetened cocoa powder
·
125ml (½ cup + 1 tsp) chocolate rice milk
(or other chocolate milk of choice)
·
50g (c.3½ tbsp) melted non-dairy spread,
plus a little extra for greasing
·
½ vanilla bean, seeds only (or 1 tsp vanilla
extract)
For the topping:
·
200g
(c.1 cup) sugar
·
30g
(c.¼ cup) unsweetened cocoa powder
·
300ml
(c.1¼ cups) boiling water
Instructions
Prep:
1. Preheat your oven to 170°C (335°F/gas mark 3).
2. Grease a square 20cm (10") baking dish or a skillet of roughly the same size.
Pudding:
1. In a medium-sized bowl, mix together the flour, baking
powder, salt, ground flax seed, sugar, and cocoa powder.
2. Add the melted butter, chocolate milk, and vanilla, and
whisk it all together, making sure that everything is incorporated, and that
there are no pockets of dry mixture.
3. ………………………………………..
4. …………………………………………………….
Full instructions: Click here
