Self Saucing Chocolate pudding

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)
  • 80g sugar (increase to 120g if you are a sweet tooth)
  • 1 cup SR flour
  • 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 tsbp cocoa
  • 2 tsbp sugar
  • 350ml boiling water

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

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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.

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

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

Oops – forgot to take a pic before we dug in!

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

Serves 6-8

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

Enjoy 🙂

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