Self-saucing puddings are part of many people’s childhoods; they’re easy to make and always a winner. Almond milk is readily available in most supermarkets and gives this pudding a nutty flavour.
Ingredients
Method
Main
1.Preheat oven to 180C. Sift flour and half the cocoa into a large bowl, add almond meal and 110gm sugar and stir to combine.
2.Combine butter, egg and 125ml almond milk in a jug, then whisk into flour mixture until smooth and combined. Spoon into a buttered 2-litre baking dish, smooth top and set aside.
3.Combine remaining sugar and remaining cocoa in a bowl and scatter over pudding. Bring remaining almond milk to the boil in a saucepan over medium-high heat, then gently pour over the back of a spoon onto pudding. Bake until centre springs back when pressed (35-40 minutes). Dust with icing sugar and serve warm with double cream.
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