I’ve had self-saucing pudding at the back of my mind for years now. I always look them and think I have to make one of these magic puddings, but never get around to making one. The time has come! Trex has challenged me to bake to the theme of the bakes on The Great British Bake Off and this week is pudding week. There was no information beyond it being pudding week, so I took that as fate and just the nudge I needed to make a dark chocolate magic pudding.
For those of you living on another planet (or maybe just in another country), The Great British Bake Off or GBBO is a British institution. It’s a TV baking show that has millions of us tuning in every week in the summer to watch twelve of Britain’s best amateur bakers compete to win the title of best amateur baker (and generally go on to a sparkling career or cookbook writer and TV personality).
The Great British Bake Off leaves the BBC
Here is the controversy. The first seven series aired on that bastion of Britishness the BBC. When they let it go at the end of the last series Channel 4 took up the baton or should I say whisk. We lost the much beloved judge and presenter Mary Berry and our two charmingly funny hosts Mel and Sue when it moved as they were loyal to the BBC, but that is mere politics. Celebrity baker Paul Hollywood was the only member of the team to move channel for the new show. Viewers were aghast and many vowed to boycott the show after it’s move. We all waited in anticipation to see what would happen.
The new Great British Bake Off line-up
The new series has started and it’s pretty much the same format with a original judge Paul Hollywood still in situ. He is joined by new judge, the marvellous Prue Leith OBE who’s had a glittering career as a cookery writer, restaurant owner, journalist and presenter. Our new hosts are once again from the world of comedy and come in the form of .
I have to say I’m enjoying it so far and I’m greedily hoping the BBC will start up another similar show to replace the bake off on BBC. What can I say, I love watching people bake!
Self-Saucing Chocolate Pudding
Trex for Baking
Facts about Trex
- It’s dairy free.
- It’s the UK’s number one dairy free alternative to butter in baking.
- It’s lower in saturated fat than butter (you can use 20% less).
- It’s aerated for a light texture.
- It adds lightness to cakes, crispness to cookies and makes perfect puddings (I can back up this claim with my gorgeous magic pudding. It was rich but light and fluffy too.)
- No hydrogenated vegetable oil, e-numbers, colours or preservatives.
You can buy Trex in Tesco and Sainsbury’s in the butter aisle. It comes in a little cardboard tub, so much better for the environment than standard tubs of butter or dairy free spread in their plastic containers. So another tick in the ‘it’s great’ box for Trex.
This recipe uses a flax egg. If you’re vegetarian and eat eggs, you can use a medium egg instead of a flax egg. It’s up to you. If you are vegan or dairy free follow my guide to making the perfect flax egg.
How to make a flax egg
- You will need flax seeds and water to make a flax egg. Flax seeds are also called linseeds and are usually cheaper under this name.
- You need freshly ground flax seeds for the most effective eggs.
- Grind 1 tbsp of flax seeds in a pestle and mortar, blender, food processor or coffee bean grinder.
- In a small bowl mix the flax seed powder with 3 tbsp of water.
- Chill in the fridge for half an hour until thick and gloppy.
- Use in place of one egg in recipes.
Dark Chocolate Magic Pudding
A luxurious self-saucing chocolate pudding. It’s called magic pudding and it really is. Before you put it in the oven pour boiling water over the mixture and it magically transforms into a rich chocolate sauce underneath rich, but fluffy chocolate pudding. This pudding is vegetarian, vegan and dairy free. Oh and it’s bloomin’ gorgeous! Prepare to swoon!
- 1 flax egg (see above for instructions) or 1 egg if you are veggie
- 160g/1¼ cups plain flour
- 30g/¼ cup cocoa powder
- 2 tsp baking powder
- 50g Trex (a light replacement for butter or dairy free spread)
- 100g/½ cup caster sugar
- 125ml/½ cup your favourite dairy free milk
- 2 tsp vanilla extract
- 165g/¾ cup brown sugar (I like demerara sugar)
- 30g/¼ cup cocoa
- 300ml/1¼ cups boiling water
1. Make the flax egg and leave in the fridge to thicken for half an hour. 2. Heat the oven to 180c/160c fan/350f/gas mark 4.3. Combine the flour, 30g cocoa powder and baking powder in a bowl. 4. In another bowl cream together the Trex and sugar with an electric or hand whisk until creamy, then whisk in the egg, milk and vanilla. Don’t worry if it isn’t smooth, it will be like velvet once the dry ingredients are added. 5. Whisk in the cocoa and flour mix until you have a velvety batter, a bit like a cookie batter.4. Spread the batter in the bottom of a large baking dish (1 litre is a good size).6. Combine the brown sugar and second quantity of cocoa, then sprinkle over the pudding batter in an even layer.7. Pour the boiling water into a measuring jug and gently pour it over the surface of the pudding, then pop it in the oven for 30 minutes.8. Dust with icing sugar and serve right away (the sauce will sink into the pudding as it cools) with dairy free ice cream or custard.9. Enjoy!
Yield: Makes 1 large chocolate pudding
For more information on Trex, visit the website, sign up for the Trex newsletter or follow the conversation with the hashtags #trex and #trexbaking
Disclosure: I created this recipe for Trex. I was not expected to write a positive review and any opinions expressed are my own.