C

 

Ingredients

For the pudding

120g unsalted butter

1 block Caramilk chocolate (180g) plus one extra block for the base 

1 tbsp vanilla bean extract

¾ cup brown sugar (loosely packed) 

3 eggs

250g self-raising flour

250ml (1 cup) milk

generous pinch salt

For the sauce

1½ cups loosely packed dark brown sugar

110g unsalted butter

2 cups boiling water

Method

Preheat oven to 170C. Grease and line an 8-cup capacity baking dish.

Add the butter and one 180g block of Caramilk, broken into pieces, to a saucepan and place over low heat. Stirring constantly, cook until the butter and chocolate have melted and are thoroughly incorporated. Remove from heat and allow to cool slightly before adding the brown sugar, vanilla and eggs. Whisk again. Dump in the rest of the pudding ingredients and whisk until smooth. 

Break the additional block of Caramilk into chunks and throw them haphazardly across the base of your cooking dish (this chocolate will melt and become part of the sauce while it cooks in the oven). Spoon the batter on top of the chocolate chunks. 

Add the sauce ingredients to a large heatproof pouring jug. Whisk until the butter has been melted by the boiling water. Pour the sauce over the batter, keeping a tight grip on the edges of the dish, so none of the sauce sloshes over. Don't be nervous – it's going to look hideous and weird, and the pudding mixture will float and rivers will run through the batter and you'll think it's ruined, but I promise it's not. 

 Pop in the oven for 30 minutes or until the top looks lightly golden and set. 

Gluten Free gingerbread muffins

Gingerbread Muffins makes 12 muffins
gluten free, low fat, vegan, healthy, delicious

2 cups flour/GF flour/GF pancake mix/wholewheat flour 

1 tsp baking soda

1/4 tsp salt 

1/2 tsp cinnamon 

1/2 tsp ginger (if you like lots of ginger, add more!) 

1/2 cup milk of your choice 

1/3-1/2 cup cane sugar/brown sugar (the amount of sugar depends on your tastes!) 

1/4 cup molasses

1/2 cup unsweetened applesauce 

Preheat oven to 180°C/355°F.

In a large bowl mix together flour, baking soda, salt, cinnamon and ginger. 

In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients.

Stir the mixture together until just combined and pour into muffin cups. 

If using cinnamon sugar: sprinkle sugar mixture over the tops of the muffins. 

Bake muffins for 10-15 minutes or until a skewer inserted removes clean (the sugared ones take slightly longer). 

Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top.

2 tbsp sugar (cane/white/brown all work)

1/2 tsp cinnamon

If you don't have/like molasses you can probably use something like golden syrup or treacle, you just won't have the molasses flavour.