Vegan, Gluten-Free Self-Saucing Chocolate Pudding

June 29, 2019

This is a dessert recipe crying out to endure made mid-winter! It comes from Mick, who was my rattling kickoff supervisor when I arrived inward Melbourne, as well as of course of report it's business office of the lab cookbook.

This self-saucing pudding uses a play a joke on that I would've been rattling skeptical of if I hadn't seen it before: it has y'all placing a teeny component of cake batter inward a baking tray, as well as hence pouring one-half a litre of boiling H2O over the top! Amazingly, it doesn't plough into a curdled mess of cake clumps floating inward water; rather, the cake expands inward the oven as well as the H2O settles underneath, picking upwards all the season it needs to assort a thick sauce. 

The other appealing features of this pudding are how diet-inclusive as well as pantry-friendly it is. I didn't involve to store for a unmarried constituent earlier I railroad train to work. I volition acknowledge that I didn't accept the highest of hopes for a vegan, gluten-free pudding based on rice flour, no-egg pulverization as well as entirely a pocket-size amount of cocoa. More fool me! The cake was enough fluffy amongst a lovely crumb, as well as in that location was abundant dark, chocolatey sauce to become around.

We had a petty leftover salted caramel coconut-based vegan icecream brought over past times our friend Nat, as well as it was the perfect matter to scoop on top.

Vegan, gluten-free self-saucing chocolate pudding
(a recipe shared past times Mick,
who credits it to taste.com.au)

pudding
60g Nuttelex
1/2 loving cup caster sugar
one loving cup rice flour (Mick recommends Coles' organic)
two teaspoons baking powder
two generous teaspoons cocoa
one teaspoon Orgran no-egg
1/2 loving cup soy milk

sauce
3/4 loving cup brownish sugar
two tablespoons cocoa
two cups boiling water

Preheat an oven to 170°C. Lightly grease a high-walled baking dish.

In a large bowl, cream together the Nuttelex as well as caster sugar.

In a dissever bowl, sift together the flour, baking powder, cocoa as well as no-egg. In turns, gradually trounce these dry out ingredients as well as the soy milk into the butter mixture, to assort a cake batter. Pour the batter into the baking dish.

Sprinkle the brownish saccharide as well as cocoa over the summit of the pudding. Pour the boiling H2O over it all, as well as bake for 45 minutes.

Serve amongst a petty vegan icecream.