Vanilla Sponge and Hot Chocolate Custard
Ingredients
- For the cake
- 320g gluten free self-raising flour, sifted
- 200g caster sugar
- 160g dairy-free margarine
- 350ml dairy-free milk (almond, oat, soya)
- 2 tbsp apple cider vinegar
- 2 tsp vanilla bean paste
- 1 tbsp baking powder
- 1/4 tsp xanthan gum
- For the chocolate custard (makes 1 pint)
- 2 tbsp Birds custard powder
- 1 pint any nut or soya milk
- 1 tbsp cocoa powder
- I tbsp caster sugar
Preparation
For the cake
Stir vinegar into the milk and leave for 5 minutes to curdle
Pre-heat oven to 180° (gas mark 4, 350F)
Line a loaf tin with non-stick baking paper
Mix all ingredients into a bowl including the milk and stir until smooth. Do not over mix
Bake in the oven for 35 minutes. It's ready when it's golden on top, firm and springy to the touch and a skewer comes out clean
Remove from tin and leave to cool completely on wire racks
For the custard ? Put 2 tbsp of custard powder, 1 tbsp cocoa powder and 1 tbsp of sugar in a bowl. ? Mix into a smooth paste with 2 tbsp of milk taken from 1 pint (568ml)
Heat the remaining milk to nearly boiling and pour onto custard mix, stirring well
Return to the saucepan and bring to the boil over a gentle heat, stirring continuously
