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, tasteless coconut and melted Nuttelex)
• 80g coconut sugar (increase to 120g if you are a real sweet tooth)
• 1 cup spelt flour
• 130g milk of choice
•  1 heaped tsp gf baking powder
• 2 tbsp cocoa
• 1 tsp vanilla bean paste
• 1/4 tsp pink flaked salt
• 3 tbsp aquafaba (liquid drained from a can of chick peas or kidney beans) OR 1 whole egg.
• Optional: handful finely chopped dark chocolate or choc chip of choice

Sauce:

• 2 tsbp cocoa
• 2 tsbp coconut sugar
• 350ml boiling water

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

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

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

I haven’t made a gluten free version of this one yet. I will update when I do. I suspect you’d use a good all purpose GF mix (I like Bob’s Red Mill) with a little psyllium, and slightly increase the milk content. Let me know if you try it!

Enjoy 🙂