Mini Chocolate Ginger Puddings
Ingredients
- 100 g/3 1/2 oz/generous 1/2 cup soft vegan margarine
- 100 g/3 1/2 cup gluten-free (optional )self-raising flour, sieve
- 100 g/3 1/2 oz/7 tbsp castor (superfine) sugar
- 2 vegan eggs
- 25 g/1 oz/1/4 cup cocoa powder, sieve (strained)
- 25 g/1 oz dark vegan chocolate
- 50 g/1 3/4 oz stem ginger
- chocolate custard
- 2 vegan egg
- 1 tbsp castor (superfine) sugar
- 1 tbsp cornflour (cornstarch)
- 300 ml/1/2 pint/1 1/4 cups vegan milk
- 300 ml/1/2 oz dark vegan chocolate, broken into pieces
- icing (confectioner’s) sugar, to dust (optional)
Preparation
Lightly grease 4 individual pudding basins
Place the margarine, flour, sugar, eggs and cocoa powder in a mixing bowl and beat until well combined and smooth
Chop the chocolate and ginger and stir into the mixture
The cake mixture into the prepared basins and level the top
The mixture should three-quarters fill the basins
Cover the basins with disc of baking parchment and cover with a pleated sheet of foil
Steam for 45 minutes until the puddings are cooked and springy to the touch
Meanwhile, make the custard
Beat together egg sugar and cornflour (cornstarch) to form a smooth paste
Heat the milk until boiling and pour over the egg mixture
Return to the pan and cook over a very low heat stirring until thick
Remove from the heat and beat in the chocolate
Stir until the chocolate melts
Lift the puddings from the steamer, run a knife around the edge of the basins and turn out on to serving plates
Dust with sugar and drizzle some chocolate custard over the top
Serve the remaining custard separately
