Saturday, 18 October 2008
Chile-Cinnamon Chocolate Pudding
This pudding is the creation of Nigella Lawson. I have veganized it by substituting for butter and milk. It is a hot pudding that goes cakey on top with a molten chocolate sauce underneath. When you serve it, spoon it out upside down on the plate so that the melty part becomes the topping. It's ORGASMO!
Grease a 3.5 pint pudding dish with coconut oil or vegan margarine. Preheat oven to 180 C.
In a bowl, combine 150g plain flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp chile powder, 200g caster sugar and 25g cocoa. Add 1 tsp vanilla, 50 ml corn oil and 125ml soy, oat or almond milk. Spoon the batter into the buttered dish.
In a jug, combine 100g dark brown sugar and 25g cocoa until no lumps, then sprinkle this mixture over the batter.
Pour 175 ml boiled water over the sugar-topped batter. Finally, tip 50 ml dark rum over the top.
Bake for 30 minutes.
(1/6 of the pudding contains 400 calories, 9g fat, 74g carbs)