Thursday, February 14, 2013

Allergy free rich self-saucing chocolate pudding recipe

  • 1 cup Orgran self-raising flour, sifted
  • ½ cup caster sugar
  • ⅓ cup high quality cocoa, sifted
  • ½ cup goat’s milk
  • 50g Nuttlex, melted
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • 1 tsp vanilla essence
  • 1 cup brown sugar, packed
  • 1 cup boiling water

  • Preheat oven to 160°C.
  • Lightly grease an 8cm-deep, 6 cup-capacity ovenproof dish.
  • Place the flour, caster sugar and half the cocoa in a large bowl.
  • Whisk the goat’s milk, Nuttlex, No Egg mixture and vanilla essence together in a separate small bowl.
  • Add the milk mixture to the flour mixture.
  • Transfer to the prepared dish.
  • Combine the brown sugar and remaining cocoa in a bowl.
  • Sprinkle the cocoa mixture over the batter.
  • Pour the boiling water over the back of a large metal spoon to evenly cover the pudding batter.
  • Place the dish on a baking tray.
  • Bake for 40-45 minutes or until pudding bounces back when pressed gently in the centre.
  • Remove the pudding from oven.
  • Stand for 3-4 minutes before serving.

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