Everything tells me that this pudding should not work, but in truth its one of my fall back deserts for when I feel the need for something full of chocolate. Best of all if you have some ice-cream or even the odd tin of custard hanging around it becomes a treat that’s a little extra special.
Now this recipe uses Soya Milk but if you only have Milk in your house then just substitute that. This pudding is great for kids who can’t have dairy or eggs, but do check the Coco Powder as some of these do contain dairy.
- 5 oz. Plain Flour
- 1 tbsp. Baking Powder
- 4 tbsp. Coco Powder
- 1/4 tsp. Salt
- 4 oz. Caster Sugar
- 250 ml Vegetable Oil (Rapeseed works best)
- 250 ml Soya Milk
- 1 tsp. Vanilla Extract
- 6 oz. Caster Sugar
- 6 tbsp. Coco Powder
- 500 ml Boiling Water
Preheat oven to 180c/350f/Gas mark 4.
Put all of the cake ingredients in a bowl and mix until they are combined, it’s important not to over mix it here as you will release the glutens in the flour and the cake will be tuff.
Spread this mix into a lightly greased deep casserole dish or if you have an ovenproof Pyrex dish this will also work.
In a clean bowl mix the sauce ingredients together making sure to take care with the boiling water. Now gently pour the sauce over the uncooked cake mix. I know it sounds crazy but trust me the magic will happen in the oven.
Now place the cake/sauce mix into your oven on a middle shelf for 40 minuets checking it after about 20 minuets, if you find the top of the cake is catching cover the dish with some silver foil. Once it has finished cooking let it sit for at least 10 minuets, as it needs to cool a little before serving.
In the oven the cake part of this pudding will rise through the sauce mix and when you come to serve it you will find a hot sticky chocolate sauce in the bottom of the dish. As I said this is a great pudding on it’s own but better still with some custard or ice-cream.