In the recipe, the mixture separates out during cooking to produce a cream sponge topping and
Delicious chocolate sauce on the bottom.
300 ml1/2 pint/1 ¼ vegan milk
75 g/2 ¾ oz vegan dark chocolate
½ tsp vanilla flavouring (extract)
100 g/3 ½ oz/7 tbsp castor (superfine)
100 g/3 ½ oz/generous ½ cup butter
150 g/5 ½ oz/1 ¼ cups gluten-free-self-raising
2 tbsp cocoa powder
Icing (confectioners) sugar, to dust
FOR THE SAUCE:
3 tbsp cocoa powder
50 g/1 ¾ oz/4 tbsp light muscovado sugar
300 ml/1/2 pint/1 ¼ cups boiling water
1.Lightly grease an 850 ml/1 ½ pint 3 ¾ cup ovenproof dish
2. Place the milk in a small pan.
Break the chocolate into pieces and add to the milk. Heat gently, stirring until the chocolate melts. Leave to cool slightly. Stir in the vanilla flavouring (extract)
3.Beat together the castor (superfine) sugar and butter in a bowl until light and fluffy.sieve (strain) the flour and cocoa powder together. Add to the bowl with the chocolate milk and beat until smooth,using an electric whisk if you have one. Pour the mixture into the prepared dish.
4.To make the sauce, mix together the cocoa powder and sugar. Add a little boiling water and mix to a smooth paste, then stir in the remaining water. Pour the sauce over the pudding but so not mix in.
5.Place the dish on to a baking tray (cookie sheet) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40 minutes or until dry on top and springy to the touch. Leave to stand for about 5 minutes, then dust with a little icing (confectioners) sugar just before serving.
For a mocha sauce, add 1 tbsp instant coffee to the cocoa powder
And sugar in step 4, before mixing to a paste with boiling water