Chocolate Self Saucing Pudding Recipe

Gluten, wheat and dairy free

150gms dairy free margarine
1 cup caster sugar
2 eggs
1 teaspoon vanilla

2 cups GFG Baking Flour Mix (or similar)
3 teaspoons GF baking powder
2 tablespoons cocoa

3/4 cup brown sugar
2 tablespoons cornflour
1/3 cup cocoa
3 cups boiling water

Cream margarine, caster sugar, eggs and vanilla together. Sift in flour, cocoa and baking powder together. Fold together then spoon into a greased baking dish large enough to hold 10 – 12 cups liquid (this recipe bubbles up). Mix brown sugar, cornflour and cocoa together and sprinkle on top. Carefully pour boiling water on top using the back of a spoon to break the pour. Bake at 180C for around 40 minutes or until the center springs back when lightly touched. This could be cooked in a microwave proof dish although I do find that gluten free flours seem to appreciate the slower soft touch of conventional baking.

Top with cream or keep it dairy free with Soyatoo
Serves 8

– Sarah

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