Don’t you just love a comforting, hot dessert?
This recipe has been a favourite for as long as I can remember. My Mother used to make it with sultanas in it but I find them a little weird and the children didn’t like it that way.
Recently, I have been trying out some of my old recipes dairy free and this is one that works perfectly. You will see in the notes the substitutions that I made.
As a rule it is far easier to make a recipe dairy free than to make it gluten free. Butter and margarine can usually be interchanged, as with milk/lac-free milk/soy milk. However, gluten really affects the way a recipe works, so it is best to use a recipe designed to be gluten free.
I will be experimenting with this dessert to make it gluten-free, so watch this space!
I hope you enjoy this version of an old favourite
Chocolate Fudge Pudding
This is a quick and easy dessert that is sure to please and can easily be adapted for various allergy needs.
Ingredients
Preparation
Sauce
Instructions
Prepare the batter
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Preparation
Turn oven on to 180C Fan Bake (Bake is fine if you only have that).
Grease a medium-sized round or oblong casserole dish It should hold about 2 litres.
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Prepare Dry ingredients
Measure out the flour, baking powder and cocoa into a medium-sized mixing bowl.
Add the sugar, then mix it up, using a fork. It should be quite fine, without any large lumps
You can replace the cocoa with either dutch-processed cocoa, or cacao. -
Prepare wet ingredients and add to dry
Melt your butter (or margarine), then add the milk and egg and mix well with a fork or whisk.
Add the wet ingredients into the dry ingredients that you prepared earlier, whisking well.
Your batter should be smooth and thick.
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Into casserole dish
Spoon batter into casserole dish.
Prepare Sauce
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Prepare Sauce
Combine second portion of brown sugar and cocoa powder in a small bowl.
Use a fork, again, to mash out any lumps of brown sugar.
Sprinkle this mixture over the batter.
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Add water, cook
Boil water and then carefully pour this over the back of a metal tablespoon. This prevents the top from ending up with craters!
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Baking instructions
Place the dish in the oven, on the middle rack.
Bake for about 30 to 40 minutes, until the top springs back a little on touch.
It is good to check the sponge in the middle with a skewer, though you will need to avoid the sauce at the bottom
Note
Serve this with some ice cream or cream and berries.
This recipe is easily made dairy free by substituting the butter with nuttelex (or other margarine) and the milk with soy milk. You could then serve with a dairy free cream/ice cream.
