Chocolate Mandarin Cherry Self-Saucing Pudding
Ingredients
- 300g (10 1/2 oz) plain flour
- 4 tsp baking powder
- 50g (1 3/4 oz) cocoa powder
- 225g (8oz) light brown sugar
- A generous pinch of salt
- 4 tsp no egg combined with 80ml (2 1/2 fl oz) water
- 200ml (7 fl oz) unsweetened soy milk
- 160g (5 1/2 oz) vegan butter, melted, plus extra for greasing
- Finely grated zest and juice of 2 large mandarins
- 300g (10 1/2 oz) vegan chocolate chips, melted
- 200g (7 oz) jarred or fresh pitted sour cherries, drained
- 500ml (1 3/4 fl oz) Cointreau
- 500ml (17 fl oz) boiling water
- Whipped vegan cream or vanilla ice cream, to serve
Preparation
Preheat the oven to 180°C/Gas mark 4. Mix together the flour, baking powder, half the cocoa powder, half the brown sugar and the salt in a mixing bowl.
In another bowl, whisk the no egg mixture, milk, melted butter and mandarin zest and juice. Add the wet ingredients to the flour mixture and stir until combined.
Fold in the melted chocolate and cherries. Either divide the mixture between four individual greased ramekins or pour it all into a round 25cm baking dish. Make sure to only fill the dishes three-quarters of the way, so there’s still room to pour the liquid over the top.
In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings.
Bake for about 15 minutes for the small puddings or about 30 minutes for the single large pudding. It’s ready when it bounces back when pushed on the top with a fingertip. Serve hot, topped with whipped cream or vanilla ice cream.
