Saucy Vegan Chocolate Pudding
Self saucing chocolate puddings have to be the best. It’s like a buy one get one free deal. Moist sponge AND a silky smooth sauce underneath in just a few easy steps.
Done in 45 minutes
Serves 6
Ingredients
For the pudding
50gvegan butter, melted
140gmashed banana
125mloat milk
1 tspvanilla extract
150gself raising flour
70gcaster sugar
30gcocoa powder
1 tspbaking powder
pinchsalt
For the other layers
100graspberries or cherries (pitted)
175glight brown sugar
30gcocoa powder
300mlboiling water
To serve
20g icing sugar
a handfulfresh raspberries
This may not be a looker, but this vegan chocolate pudding is delicious, decadent and definitely a winner if you're looking to impress. Don't be put off by the unorthodox method here, the boiling water on top somehow makes its way to the bottom of the cake and transforms into the silkiest, most chocolatey rich sauce.
Method
Preheat the oven to 180 degrees. Combine all the wet ingredients for the cake batter. In a large mixing bowl combine all the dry ingredients then fold the wet into the dry until fully combined.
Grab a 10x7inch (approximately) oven proof dish, and tip the raspberries or cherries into the bottom. Spread them evenly then pour over the cake batter. Combine the cocoa powder and brown sugar for the topping then sprinkle it over the batter in an even layer.
Pour the boiling water on top of sugar cocoa mixture using an overturned spoon to slow the pour and stop the water going straight through the batter. Carefully lift and place into the oven for 30 minutes.
The cake should be firm on top with a glossy sauce underneath. Dust the whole thing with icing sugar and serve with some vegan ice cream. Enjoy!
