This recipe was discovered and refined when I was 'between chickens'. We had chickens in Adelaide and loved getting fresh eggs. The taste was so disappointing then I was forced to buy shop bought options, even free range, that I actually went on an egg-buying freeze at one stage....enter the need to find egg-free recipes for a little while.
On a side note we are currently chicken free because we are renting. However, I'm delighted to have come across a few pasture-raised local egg options which are nearly as good as the home laid variety.
Egg-less Chocolate Self Saucing Pudding
Ingredients1 cup Self Raising Flour
1/2 cup sugar
3 Tblsp cocoa
1/2 cup milk
1 Tblsp melted butter
Sauce
1/2 cup brown sugar
1/2 cup sugar
2 Tblspn cocoa
1 cup boiling water
Mixing up the sauce ingredients - excuse the steam-induced blur.
Mix sauce ingredients together until sugars dissolve. Slowly and gently pour over batter.
Bake for 40-45 minutes in a moderate oven.
Mixing it up:
- Add orange juice in place of milk and a bit of zest for a jaffa-inspired taste
- Spike your batter with raspberries
- Throw in a handful of nuts, dried fruit or chocolate chunks with the batter ingredients for a bit of texture variation.
- If you
Once you've poured on the sauce do not be alarmed by the watery appearance.
The sauce will magically sink to the bottom and thicken.
Apologies I forgot to take a pic of the finished product! Trust me when I say it was tasty though and enhanced by a scoop of vanilla ice-cream on the side.
Do you have a list of go-to recipes in your repertoire?
Any good desserts to share for when the cupboard is a little 'mother-hubbard-esque'?
Sounds delicious. I'm going to share this recipe with my vegetarian sister. Thank you Laura. 😊
ReplyDeleteNo worries Nil, I hope she enjoys it (and shares some with you!) :)
DeleteOoh this looks amazing Laura, and will be added to my two most used go-to dessert recipes. Apple or fruit crumble, and stewed fruit with a cake batter top. Other desserts for special treats of course, but these two old favorites could be made with my eyes closed.
ReplyDeleteFruit crumble is my other go to Sally!
DeleteI do make chocolate 'magic' pudding, and a lemon one but they both have eggs in but it's useful to have an egg free version now our hens are slowing down for Autumn, so I'll definitely be trying this.
ReplyDeleteYou're so right about shop bought eggs. My eldest daughter made scrambled eggs with some supermarket free range eggs last winter and complained it was grey!
Hope you enjoy it Hazel - yes good to have an egg free option for when the hens are slow down for sure.
DeleteI make chocolate pudding regularly, actually I am making it tonight for dessert as hubby loves it. I stopped using egg and add coconut or olive oil instead of butter, and it turns out deliciously moist. I whip up some coconut cream instead of using the dairy version, and it is just as yummy :)
ReplyDeleteThank you for sharing your recipe,
xTania