Saucy Chocolate Pudding

This pudding is surprisingly light, easily made vegan and more saucy than Nigella herself. Again, all vegan substitues are straightforward 1 for 1 substitute .

Prep time: 10 mins

Cooking time: 40 mins

Oven Temp: 120ºC

Ingredients:

PUDDING

Butter and white sugar to coat the serving dish

1/2 cup coconut/almond milk blend

1 tsp of vanilla essence

1 egg (or egg substitue) - click here

80g of butter (melted)

1 tbs of cocoa

1 cup self-raising flour

1/2 cup of Brown Sugar

SAUCEYNESS

2 tbs cocoa

1 cup brown sugar

200ml boiling water

Method

1. Again...pre-heat the oven

2. Grease the side of the serving dish with butter and sugar. I usually use ramekins. Most people use a baking dish...pick whatever you want so long as it's ovenproof. Don't be an idiot.

3. Using a spoon mix cocoa, flour and brown sugar. You can sift it if you need to, weigh up how smooth your mixture is going to be against how lazy you are.

4. Whisk the milk, egg, vanilla and butter. Use a fork to save electricity and annoying washing-up situations.

5. Mix the we and dry mixtures. Use a spoon for this, it should create a batter. Silky....like velvet.

6. Place it into baking dish. Flatten out the the mixture so it's level on top.

7. Get onto the sauce. Mix the cocoa and brown sugar. Sprinkle onto the top of the pudding mixture.

8. Pour boiling water on top of the mixture. I know it sounds weird, but do it! You trust me, right??

9. Put it into the oven. It should bake, so long as your oven is on and create a glossy top!

10. Serve it! I suggest serving it with something cool, so you don't burn your tongue. like berries or sorbet or ice cream!