Self-saucing chocolate and almond milk pudding

AT A GLANCE

  • Serves 6 people

  • 150 gm (1 cup) self-raising flour
  • 25 gm (¼ cup) Dutch-process cocoa
  • 30 gm (¼ cup) almond meal
  • 275 gm (1¼ cups) brown sugar
  • 80 gm butter, melted and cooled
  • 1 egg, lightly whisked
  • 425 ml almond milk
  • For dusting: icing sugar, sieved
  • To serve: double cream (optional)
01   Preheat oven to 180C. Sift flour and half the cocoa into a large bowl, add almond meal and 110gm sugar and stir to combine.
02   Combine butter, egg and 125ml almond milk in a jug, then whisk into flour mixture until smooth and combined. Spoon into a buttered 2-litre baking dish, smooth top and set aside.
03   Combine remaining sugar and remaining cocoa in a bowl and scatter over pudding. Bring remaining almond milk to the boil in a saucepan over medium-high heat, then gently pour over the back of a spoon onto pudding. Bake until centre springs back when pressed (35-40 minutes). Dust with icing sugar and serve warm with double cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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