Chocolate Self-Saucing Pudding

In my opinion, this one is definitely not to be missed! When I first started vegan baking, I thought this sort of thing wouldn’t be all that easy, but this is literally one of the quickest and simplest things I’ve ever made (as you’ll soon see…), it’s just about getting the right replacements, which isn’t a problem at all:

  • 150g self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 50g cocoa powder
  • 275g soft brown sugar
  • 80g butter replacement – such as Trex vegetable shortening, in which case you use 20% less therefore use about 65g, plus extra for greasing
  • 120g vegan soured cream
  • 1 eggs worth vegan egg replacer
  • 500ml boiling water
  1. Preheat oven to about 180°C/160°C fan-assisted, and grease a fairly large and deep ovenproof dish (ideally 1.5 litres).
  2. Sift flour, soda, half the cocoa and 100g of the sugar in a bowl, then combine butter, sour cream and egg seperately.
  3. Stir these two mixes together, then spread the mixture in the ovenproof dish. Sift remaining cocoa and sugar over the top evenly, and pour over the boiling water.
  4. Bake in the oven about 40 minutes, then stand for five minutes. If this doesn’t taste good enough already, then it tastes even better with a bit of vanilla vegan ice cream!
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