This is my adaption of the classic Chocolate Self-Saucing Pudding recipe that most families have in their collection. It’s very yummy even though it’s gluten free!!!

1 cup of  gluten free flour mix

1/4 cup of pure cocoa* gluten free

1 tsp of baking powder *gluten free

1/2 tsp of bicarb soda

1/2 cup brown sugar

1 egg

1 cup of rice milk

2 TSBP veg or sunflower oil

1 tsp organic vanilla

Mix all the above in a cassorole dish. Do not overmix.

Combine:

1/2 cup brown sugar with 1/4 cup of cocoa

Sprinkle over uncooked cake batter. Pour 2.5 cups of boiling water over batter, cover and bake at 175 C for 20 minutes or so. I find it best to remove the lid and bake for anther 10 minutes to be sure the cake is cooked. Remove from oven and let stand for 10-15 minutes. Serve warm.