Snickerdoodle Creations: Recipe : Dairy Free Chocolate Self Saucing Pudding

Unfortunately Little Snicker displays reflux symptoms when ever I eat dairy (I breast feed). I was hoping that he would grow out of it by about 4 months, but last nights 'spew fest' confirmed that it's still a problem.

This morning I woke up feeling like something chocolatey, so I decided to make a dairy free chocolate self saucing pudding.

Here is the recipe:

Ingredients (apparently it serves 6.. I'd say it serves 4 at a push lol)

For the Batter:

2 tspns of melted butter substitute (ie. Nuttelex), for greasing
1/3 cup of brown sugar
1 cup of self-raising flour
1 tbs of cocoa powder
1/2 cup of rice milk
1 egg
3 tbs of butter substitute, melted and cooled

For the sauce:

2/3 cup of brown sugar
1/4 cup of cocoa powder, sifted
1 1/4 cups of boiling water

Method:

Preheat your oven to 170°C (fan forced).

Melt the 2 teaspoons of butter substitute and pour into the base of a oven proof dish measuring approximately 25cms wide and 10cms high. Use baking paper to grease the sides of the pan.

Place the brown sugar in a medium mixing bowl and add the sifted flour and cocoa powder. Stir to combine:

In a separate jug whisk together the rice milk, egg and butter substitute in a bowl and combine.

Add this mixture to the dry ingredients

and use a wooden spoon to mix until a smooth batter forms.

Pour the batter into the greased dish and use the back of a spoon to smooth the surface to help the pudding to rise evenly.

Next, make the sauce by combining the brown sugar and sifted cocoa powder in a bowl.

Sprinkle the mixture evenly over the chocolate batter in the dish.

Finally, pour the boiling water evenly over the brown sugar and cocoa powder mixture before baking in the oven for 45 minutes or until cooked (you can check this by inserting a skewer. If it comes out clean the pudding is cooked). Once the pudding is cooked, remove it from the oven and let stand for 5 minutes so that the sauce thickens.