Self-saucing puddings are part of many people’s childhoods; they’re easy to make and always a winner. Almond milk is readily available in most supermarkets and gives this pudding a nutty flavour.
- 150 gm (1 cup) self-raising flour
- 25 gm (¼ cup) Dutch-process cocoa
- 30 gm (¼ cup) almond meal
- 275 gm (1¼ cups) brown sugar
- 80 gm butter, melted and cooled
- 1 egg, lightly whisked
- 425 ml almond milk
- For dusting: icing sugar, sieved
- To serve: double cream (optional)
- 1Preheat oven to 180C. Sift flour and half the cocoa into a large bowl, add almond meal and 110gm sugar and stir to combine.
- 2Combine butter, egg and 125ml almond milk in a jug, then whisk into flour mixture until smooth and combined. Spoon into a buttered 2-litre baking dish, smooth top and set aside.
- 3Combine remaining sugar and remaining cocoa in a bowl and scatter over pudding. Bring remaining almond milk to the boil in a saucepan over medium-high heat, then gently pour over the back of a spoon onto pudding. Bake until centre springs back when pressed (35-40 minutes). Dust with icing sugar and serve warm with double cream.
This recipe is from the August 2012 issue of .