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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys self-saucing chocolate brownie pudding, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Vickys Self-Saucing Chocolate Brownie Pudding, GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have vickys self-saucing chocolate brownie pudding, gf df ef sf nf using 21 ingredients and 7 steps. Here is how you cook it.

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