Allergy free rich self-saucing chocolate pudding recipe

Ingredients

• 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

Method

• 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.