Have a sweet tooth or chocolate cravings? We know exactly how you feel…
Sometimes you’ve got to treat yourself and this recipe for a chocolate pudding is not only straightforward and easy to manage, but the finished product tastes absolutely divine too.
So without further ado, here’s Carton House‘s recipe for an excellent dairy-free chocolate pudding!
Ingredients (Serves 12)
- 1 tsp vegetable oil
- 1 tbsp caster sugar
- 350g plain flour
- 100g cocoa powder
- 2tsp bicarbonate of soda
- Pinch of Salt
- 350g caster sugar
- 2 tsp vanilla extract
- 2 tbsp raspberry vinegar
- 230ml vegetable oil
- 450ml water
Method
- You will need a 10-inch, spring release cake tin. Preheat the oven to 170c / gas mark 3. Grease the bottom and sides of the cake tin, then dust with caster sugar to form a non stick base.
- In a large bowl, sieve the flour, cocoa powder, bicarbonate of soda and salt. Stir in the caster sugar.
- In another large bowl, mix the vanilla extract, raspberry vinegar, oil and water together. If you cannot get your hands on raspberry vinegar, try champagne vinegar.
- Very quickly, but thoroughly, mix the two bowls together and pour into the cake tin.
- Bake in the pre-heated oven for 35-40mins, checking regularly.
- Serve hot or cold with a raspberry compote or cream.
This great recipe is courtesy of the team at the Carton House in Kildare. Their gorgeous cookbook is available from their website here.
