Chocolate Fudge Pudding

[Guest guest]

Chocolate Fudge Pudding

 

 

A childhood favourite - a lovely hot chocolate self-saucing pudding

(cake).

 

 

Sauce:

 

1/2 cup brown sugar

8 teaspoons cocoa -OR- carob powder

1 cup hot water

 

Pudding (Cake):

 

3 oz (85 g) sugar

2/3 cup brown rice flour

1/3 cup potato starch

8 teaspoons cocoa -OR- carob powder

2 tsp GF baking powder

2 teaspoons egg replacer powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/4 cup vegan margarine

1/4 cup roughly chopped walnuts (optional)

1/4 cup + 8 teaspoons (100 ml) milk alternative

1/2 teaspoon vanilla extract

 

 

1. Preheat oven to 175 C (390 F).

 

2. In the bottom of a casserole dish mix the brown sugar and carob

powder together for the sauce. Do not add the water at this stage.

 

3. In a mixing bowl, mix together the sugar, brown rice flour, potato

starch, cocoa or carob powder, baking powder, egg replacer powder,

xanthan gum and salt.

 

4. Melt the margarine and add to the milk.

 

5. Add the margarine/milk mixture and vanilla essence to the dry

ingredients in bowl. Beat for 2 minutes.

 

6. Stir in walnuts, if using.

 

7. Add the hot water for the sauce to the brown sugar/cocoa (or carob)

in the casserole dish.

 

8. Spoon pudding mixture into casserole dish.

 

9. Bake for 30 to 35 minutes or until a skewer inserted into the

middle of the pudding comes out clean.

 

10. Serve hot with almond or tofu cream.

 

 

Serves 4.