Tuesday, January 22, 2019

Vegan Self-Saucing Chocolate Pudding






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