Self saucing puddings
Recipe sourced from Haigh's Chocolates
2/3 cup gluten-free self-raising flour
¼ cup almond meal
¼ cup brown sugar
¼ cup quality cocoa powder, sifted
1 tsp baking powder
¼ tsp salt flakes
50g unsalted butter, melted
2 extra-large free range eggs, lightly beaten
¾ cup milk
1 tsp vanilla extract
75g Haigh’s Milk Pastilles, chopped into chunks
2/3 cup light brown sugar
¼ cup cocoa
1½ cups boiling water
Vanilla ice cream, to serve
Preheat oven to 180°C (160°C fan-forced) and lightly grease six 1 cup oven proof dishes and place on a baking tray.
For pudding, combine flour, almond meal, sugar, cocoa, baking powder and salt in a mixing bowl, stirring until well combined.
In a large jug combine melted butter, eggs, milk and vanilla, whisking until well combined. Add to flour mixture, stirring until batter is smooth and well combined. Add chopped chocolate, stirring until just combined.
Evenly divide mixture between the 6 prepared baking dishes.
For sauce, combine the sugar and cocoa together in a small mixing bowl, stirring until well combined. Sprinkle mixture over the top of 6 puddings and pour ¼ cup boiling water over top of each pudding. Bake in preheated oven for 35 minutes or until tops have risen and become cake like in appearance.
Serve immediately with thickened cream or vanilla ice-cream.