Sticky Chocolate Pudding

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

This is essentially a gooey, sticky brownie, covered in rich chocolate sauce. Sound good? Read on.
I wanted to create something that was similar to a sticky toffee pudding, only with chocolate, and that was also vegan and gluten-free. This dessert was the result. Soft and moist in the centre, extremely chocolatey, with a chocolate sauce poured over the top. You can serve it cold, but it is much better when it is warm. You can do this in the microwave for about 40 seconds per serving, or just put the whole tray back in the oven for about 8 minutes.
I’ve used gluten-free self-raising flour, also buckwheat and coconut flour to add a little variety of flavour and texture. Gluten-free self-raising flour on its own will do just fine, and if you have no gluten issues then you can go for just ordinary self-raising flour. You can leave out the xantham gum if you are using ordinary flour.


Prep time: 20 minutes. Cooking time: 40-50 minutes, plus cooling time.

Makes 12.

Gluten Free

Ingredients:

For the Pudding:
175g vegan margarine, softened, plus a little extra for greasing
175g soft brown sugar
2 tbsp black treacle
150g dates, soaked in hot water for 20 minutes
150g gluten-free self-raising flour
150g buckwheat flour
100g coconut flour
2 tsp baking powder
2 tsp xantham gum
1 tsp bicarbonate of soda
½ tsp salt
350ml plant-based milk
200g dark chocolate, melted

For the Chocolate Sauce:
65g vegan margarine
150g soft brown sugar
200ml dairy-free cream
150g dark chocolate, broken into pieces


Method:
Preheat the oven to Gas 4/180C/350F. Grease a large baking tray with margarine and line it with greaseproof paper.
To make the pudding, put the margarine and the sugar in a large mixing bowl and cream together, using either a wooden spoon or an electric whisk. It’s ready when it is pale yellow and fluffy. Pour in the black treacle and mix in. Now blend the dates with some of the soaking water (about 50ml) in a blender until you have a puree. Stir this in with the butter mixture until fully incorporated.
In a separate bowl add the flours, baking powder, xantham gum, bicarb of soda and salt and mix together. Add this to the butter mixture and stir with a wooden spoon until fully mixed. Pour in the 350ml plant milk and stir in. Now mix in the melted chocolate and spoon the mixture straight into the baking tray. Do this right away as the chocolate will make the mixture become hard very quickly. You can either smooth the mixture out with a spatula at this point, or leave it a little rocky-looking as I did.
Place the baking tray in the middle of the oven and bake for 40-50 minutes, until risen and cooked, but not too dry.


IMG_0703
IMG_0709
IMG_0715
IMG_0726

Order my latest cookbook Vegging Out from Amazon


When it’s cooked, turn it out onto a rectangle cooling rack and allow to cool a little.
While it is cooling you can make the chocolate sauce:
Melt the margarine in a saucepan and add the brown sugar. Let this simmer for a couple of minutes then put the heat on minimum and add the cream. Simmer gently again for a minute or two more, then turn off the heat and stir in the chocolate pieces. The sauce is ready when the chocolate has melted and is fully mixed.
Put the pudding on a chopping board and cut into 12 even squares. Now put it back into the baking tray and pour the chocolate sauce over the top. Leave it so soak in for about and hour and then reheat a little to serve.


IMG_0792 copy

Vegan mince quesadillas

Sweet Potato and Vegan Mince Quesadillas

These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with

read more Sweet Potato and Vegan Mince Quesadillas

vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that

read more Vegan Rock Cakes with Glace Cherries and Apricots

vegan rhubarb cheesecake

Vegan Rhubarb Cheesecake

Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit

read more Vegan Rhubarb Cheesecake

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

One thought on “Sticky Chocolate Pudding

Leave a Reply