This warm gooey pudding seems to be a bit of an Aussie ‘classic’ for dessert, and one I have enjoyed at my Mother-in-law’s home many times. But my little miss has always missed out … until now.

“Pleeeeeeease can we make cake for dessert?!”.

Well, it’s Friday – sure! 5 minutes to whip it up and it baked while we ate our dinner. Yummo!! One happy little girl … who wants the left overs in her lunchbox … um, maybe not flossy-dot!

Pudding:

• 80g neutral tasting oil (I’ve used rice bran or melted Nuttelex)
• 100g sugar (increase to 130g if you are a sweet tooth)
• 3/4 cup SR flour
• 1/4 cup almond meal
• 1/4 tsp baking powder
• 130g milk of choice
• 2 tbsp cocoa
• 1 tsp vanilla bean paste
• 1/4 tsp salt
• 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg.
• Optional: handful finely chopped dark chocolate or choc chip of choice

Sauce:

• 2 tbsp cocoa
• 2 tbsp sugar
• 350ml boiling water

In a large mixing bowl, use a whisk to mix together the flour, nut meal, sugar, baking powder, salt, and cocoa.

In a smaller bowl whisk together the milk, oil, egg/aquafaba and vanilla.

Add the wet mix to the dry and whisk together until well combined. Stir in the chocolate peices if using.

Pour into a greased baking dish.

Mix together the cocoa and sugar for the sauce and sprinkle it evenly over the top of the cake batter.

Pour the boiling water evenly over the top of cake, but do not mix it.

Place the dish into a preheated moderate oven for about 30-35 minutes or until the cake is well risen.

Serve warm, on its own, or with a little ice-cream of choice.

Serves 6-8

Want it gluten free? use 160g of a good all purpose GF SR mix (I like Bob’s Red Mill) with 1 tsp of psyllium, and increase the milk to 150ml.

Want it nut free? Replace the almond meal with another 1/4 cup of SR flour and omit the baking powder

Need it for a bigger crowd? The recipe doubles perfectly.

Enjoy 🙂