Vickys Self-Saucing Chocolate Brownie Pudding Recipe

Name: Vickys Self-Saucing Chocolate Brownie Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams caster / superfine sugar; 120 grams sorghum flour; 80 grams cornstarch; 50 grams buckwheat flour; 50 grams cocoa powder; 4 tbsp arrowroot powder; 1 tbsp gf baking powder; 2 tsp xanthan gum; 1 pinch salt; 100 grams sunflower spread / butter, melted; 200 ml rice or nut milk; 50 ml coconut milk; 4 tbsp taken from a mug of milky coffee made with rice or nut milk; 1 1/2 tsp vanilla extract; 100 grams chocolate chunks / chips, I use Moo-Free brand; 200 grams light brown sugar; 25 grams cocoa powder; 300 ml boiling water

Servings: persons

140 grams caster / superfine sugar
120 grams sorghum flour
80 grams cornstarch
50 grams buckwheat flour
50 grams cocoa powder
4 tbsp arrowroot powder
1 tbsp gf baking powder
2 tsp xanthan gum
1 pinch salt
100 grams sunflower spread / butter, melted
200 ml rice or nut milk
50 ml coconut milk
4 tbsp taken from a mug of milky coffee made with rice or nut milk
1 1/2 tsp vanilla extract
100 grams chocolate chunks / chips, I use Moo-Free brand
200 grams light brown sugar
25 grams cocoa powder
300 ml boiling water

1
Preheat the oven to gas 4 / 180C / 350F and grease a 2 litre baking dish
2
Put the cake dry ingredients into a bowl and mix together
3
In another bowl combine the melted butter, milks, coffee and vanilla, then pour into the dry ingredients and stir in until smooth
4
Stir in the chocolate pieces then pour into the baking dish
5
Mix the sauce ingredients together then pour gently over the top of the cake batter
6
Bake for 30 minutes until the surface is firm and risen.
7
The sauce will be underneath the sponge
8
Serve immediately.
9
Goes great with cream, ice cream and custard.
10
See my profile for free-from recipes for all of those

1795

kcal

Calories

100

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 140 grams caster / superfine sugar, 120 grams sorghum flour, 80 grams cornstarch, 50 grams buckwheat flour, and more.

Yes, Vickys Self-Saucing Chocolate Brownie Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Self-Saucing Chocolate Brownie Pudding

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