As previously mentioned puddings are the order of the day in our house! We are trying to fatten up Lachie's big brother Hamish who seems to have become very skinny (not Lachie though who has quite a tum). This recipe is one I used when we were only dairy- and egg-free and I have just changed the flour to make an exceedingly good gluten-free version. It is one of those brilliant puddings where the sponge appears above a chocolate sauce. I think it is especially yummy if you use Green and Black's Maya Gold chocolate for a subtle orangey spiciness!
Lachie's Self-Saucing Chocolate Sponge Pudding (free from gluten, dairy and eggs too)
For the sponge
2 oz dark chocolate (dairy-free)
1/2 oz dairy-free margarine
1/4 pint soya milk
6oz sugar
4oz gluten-free self raising flour (eg Dove Farm)
For the sauce
2oz soft brown sugar
3oz caster sugar
2 tbsp cocoa
8floz water
Melt the chocolate, margarine and milk together in a pan on a low heat. Stir into the flour and sugar and beat together to a cake mix consistency - add a bit more milk if it is too stiff. Pour the mixture into a small casserole. Put the sauce ingredients straight on top of the sponge - there is no need to mix them together. Pour over the water and bake at 160 degrees Celsius for 1 hour. Leave to cool a little bit before serving.
I must say that I think this recipe is too much for 2 adults and two children under five, however it always gets finished. I don't know where they put it.
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