Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF

Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF estimated approx 50 mins.

To get started with this recipe, we must first prepare a few components. You can cook Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF using 21 ingredients and 7 steps. Here is how you can achieve that.

The key to gluten free baking is the measuring. Get a set of digital scales and weigh everything instead of trying to convert grams to ounces or cups

Ingredients and spices that need to be Get to make Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF:

1. Cake Dry Ingredients
2. 120 grams sorghum flour
3. 80 grams cornstarch
4. 50 grams buckwheat flour
5. OR 250g PLAIN FLOUR
6. 1/4 tsp xanthan gum if using GF flour
7. 140 grams caster / superfine sugar
8. 50 grams cocoa powder
9. 4 tbsp arrowroot powder / cornstarch
10. 1 tbsp baking powder
11. 1 pinch salt
12. Cake Wet Ingredients
13. 100 grams sunflower spread / butter, melted
14. 250 ml coconut milk or milk of choice
15. 4 tbsp taken from a mug of milky coffee made with coconut milk
16. 1 & 1/2 tsp vanilla extract
17. 100 grams chocolate chunks / chips, I use Plamil brand
18. Sauce
19. 200 grams light brown sugar
20. 25 grams cocoa powder
21. 300 ml boiling water

Steps to make to make Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF

1. Preheat the oven to gas 4 / 180C / 350°F 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 brown sugar, cocoa and water together then pour gently over the top of the cake batter
6. Bake for 30 minutes until the surface is firm and risen. The sauce will be underneath the sponge
7. Serve immediately. Goes great with cream, ice cream and custard. See my profile for free-from recipes for all of those

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