This vegan version of the classic dessert is quick and easy to make. It is baked in one dish and magically forms a moist chocolate sponge with a rich, gooey chocolate sauce underneath.

Serves 2-3

Ingredients

Sauce

•     90g light brown soft sugar (~1/2 cup)
•     22g cocoa powder (1/6 cup)
•     160ml boiling water (2/3 cup)

Batter (dry):

•     85g plain (all-purpose) flour (1/3 cup)
•     15g cocoa powder (2 Tbs)
•     3/4 tsp baking powder
•     40g caster or granulated sugar (1/4 cup)
•     small pinch salt

Batter (wet):

•     80ml unsweetened non-dairy milk (1/3 cup)
•     30g vegan butter, melted (2 Tbs)
•     1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C. Grease a regular sized loaf tin
2. Mix together the light brown soft sugar and the cocoa powder, add the boiling water slowly whilst mixing thoroughly, and then set aside.
3. To make the sponge batter, sift together the flour, cocoa powder, baking powder in a bowl. Stir in the caster sugar and the small pinch of salt.
4. Separately whisk together the milk, melted butter and vanilla extract.
5. Pour the wet batter ingredients into the dry batter ingredients, and stir to form a smooth, thick batter.
6. Scrape the batter into the prepared baking dish and spread it level.
7. Sprinkle the sugar cocoa powder mixture evenly over the top of the batter. Gently smooth it out with the back of a spoon if needed.
8. Very gently drizzle the boiling water over the back of a spoon over the top of the pudding. Do not stir it in.
9. Bake for 20 minutes until the cake is set and a skewer inserted into the centre of the cake section only comes out clean. (If you go too deep, you’ll hit sauce).
10. Allow to cool for 5-10 minutes before serving straight from the dish.
11. Serve with vegan ice-cream, as preferred