Chocolate Brownie Melting Puddings

If you love a proper chocolate dessert, these melting puddings are hard to beat. They have a soft, brownie-like outside and a rich, molten chocolate centre that spills out when you break into them. Warm, gooey, and deeply chocolatey, they feel a bit special but are actually simple to make. Perfect for a cosy dessert, dinner with friends, or whenever a chocolate craving hits. Serve warm and enjoy every spoonful.

Makes enough for 4-6 people.

Dove's Farm Gluten Free Self-Raising White Flour 1kg

85g Gluten-Free Self-Raising Flour

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

120g Coconut Oil, plus 1 ½ Tbsp for the the chocolate sauce.

Organic Walnuts (500g) - Sussex WholeFoods

60g Walnuts - 40g for the cake mix ground down into a powder*. 20g for garnishing - don't grid these! *Use a pestle & mortar, coffee grinder or food processor.

Organic Raw Cacao Powder 1kg (Sussex Wholefoods)

40g Cacao Powder, plus a little extra for garnishing.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

Coconut Sugar 100g

Organic 85% Cocoa Dark Chocolate 90g (Green & Blacks)

1 bar of Cooking Chocolate: 4-6 pieces of for the centres; 115g for making the chocolate sauce and extra for garnishing!

Brown Rice Drink, Organic 1 Litre (Rude Health)

175ml rice milk, for the chocolate sauce and a little extra for adding to the cake batter.

Vanilla Paste 100ml (Little Pod)

¼ tsp Vanilla Paste

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

¼ tsp Baking Powder

Buckwud Canadian Maple Syrup 250g (Rowse)

40g Maple Syrup

Other Ingredients

• Boiling water.
• 2 eggs or 2 Heaped Teaspoons of Orgran Egg Replacer

Method

1. Heat the oven to 180°c/160°c Fan/ Gas Mark 4.
2. Grease the inside of each of your moulds and then dust with a little cocoa/cacao powder, tapping out any excess. We used four non-stick 6.5cm Dia x 6cm H (2½” x 2¼”) dariole moulds.
3. Place each mould into a brownie tin or deepish baking tin that can take a few centimetres/an inch or so of water safely without spilling over.
4. Sift the flour and cocoa/cacao into a bowl and then stir in the ground walnuts.
5. Beat the butter and sugar with a spoon, hand mixer or in your food processor.
6. Add the eggs, Vanilla Paste and the dry ingredients. Mix thoroughly.
7. The finished mixture should have a dropping consistency. Gluten-free flour tends to need extra moisture so add a few drops of rice milk to achieve this texture.
8. Spoon the mixture into each mould, leaving a little space at the top for the cakes to rise. (Or spoon to the top and cut the excess cake off once baked and use to make homemade truffles!)
9. Push a piece of dark chocolate into the centre of each cake mix.
10. Pour boiling water halfway up the baking tray and place in the centre of the oven for around 20 minutes or until the tops are springy.
11. You can make the chocolate sauce ahead of time and then re-melt in the microwave or alternatively make the sauce fresh shortly before you are due to remove the cakes from the oven.
12. Place chocolate, maple syrup and coconut oil (apart from the broken walnuts) in a saucepan and bring to the boil, stirring/whisking for around a minute until the sauce is smooth and shiny.
13. Remove the cakes from the oven and allow them to cool slightly before tipping out onto individual plates. The finished cakes should have risen nicely and retained their moisture.
14. Pour the chocolate sauce over each cake and garnish with broken walnuts, shavings of dark chocolate and/or a sprinkle of cocoa/cacaco powder.