Melbourne’s Alice Nicholls of The Whole Daily and author of e-recipe book ‘Sweet’ has recreated a gluten, sugar and dairy-free version of one of her childhood favourite desserts. The picture says it all, doesn’t it? O… M… G.
Pre-heat oven to 180C + boil the kettle
1 cup buckwheat flour (250ml)
2/3 cup almond milk (or milk of your choice)
1/3 cup raw cacao powder
1/3 cup olive oil
1/2 cup rice malt syrup
1 egg lightly beaten
1/2 tsp baking powder
1/4 tsp bicarb soda
1 tsp apple cider vinegar (this activates the bicarb and helps the pudding to rise)
What to do:
- Mix together until combined into a batter.
- Pour into a 20cm baking dish or 4 ramekin dishes
1/4 cup raw cacao powder
1/3 cup rice malt syrup
2 tbsp honey (optional, I like the rich flavour honey gives as rice malt syrup is very plain but you can omit if you like)
1 1/4 cups boiling water
What to do:
- Mix together
- Using a large spoon or spatula so you don’t damage the pudding batter, carefully pour the chocolate sauce over the back of the spoon or spatula into the baking dish over the the batter*. You don’t want to be too rough and break the mix up too much as it may end up with a sloppy texture – so just go slow.
- Bake in the oven* for 20-30 mins depending on your dish size until the center of the pudding is firm.
- Take out and dish up.
*The chocolate sauce will float on top and as the pudding cooks it sinks to the bottom of the baking dish
*It’s worth laying a tray under the rack that the baking dish is on to catch any sauce drips that may bubble over the side so you don’t end up with them burnt to the bottom of your oven.
Recipe and photography by Alice Nicholls, The Whole Daily www.thewholedaily.com.au