This easy-to-prepare yet decadent dessert is an enduring favourite in our household. Its rich, chocolatey, gooey sauce is a perfect complement to the soft crumb of the pudding, and better still, no egg: so everyone can enjoy it. Sans cream = a rich vegan dessert.
Microwave chocolate self-saucing pudding (egg-free)
For the pudding
- 100 grams of castor sugar
- 125 grams of plain flour
- half a pinch of salt
- 3 tablespoons of pure cocoa powder
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 125 ml of milk
- 2 tablespoons of a mild-tasting oil
For the sauce
- 65 grams of castor sugar
- 3 tablespoons of of cocoa mixed with 1 cup of hot water
- 6 tablespoons of light brown sugar
- 1/2 teaspoon of vanilla extract
- Icing sugar (for dusting the top)
Before you start: lightly smear oil (or butter) on the inside of a microwave-proof 9-inch pie dish and dust it with cocoa.
- Mix together all the ingredients for the pudding (sift the dry ingredients first, then stir in the liquids)
- Pour this into the prepared pie dish.
- In a new bowl, mix together all the ingredients for the sauce and pour it over the pudding mixture in the pie dish.
- Bake in a microwave oven on medium for 12 to 20 minutes, stopping every three minutes to turn the dish by a quarter-turn. The total time ultimately depends on your oven: a more powerful oven will need less time, an older, less powerful oven will need more.
- As soon as it is cooked, dust the pudding with icing sugar and serve while it is still warm.
We use a 9-inch diameter glass casserole dish for this; it’s about 3 inches high. It has a lid, which helps the sauce stay, well, saucy. When we moved up to a new, more powerful microwave a few years ago, we found that if we pop some chopsticks just under the lid, it gives the perfect balance of moisture and heat to create a beautiful gooey sauce to pour over the soft crumb of the pudding when serving. You’ll have to experiment a bit with your own microwave to work out the ideal combination of power-settings and cooking time.
Source: Adapted from: Fresh Ways with Desserts (1986) Healthy Home Cooking. Time Life Books: USA.