Egg free Self-saucing Chocolate, Hazelnut and Sherry Pudding

Every couple of weeks I do prepare a big feast for the seniors in my neighborhood in the local community centre.      

My Nanas (as I like to call them) gather to sing, play keyboard and read poems and stories.    

They are lovely ladies and I always feel they are giving me more than I am by cooking for them – Is a very rewarding volunteer work.
Cooking for them ain’t an easy task – it has to be something that can be prepared in advance as they lunch at 10:30, it can’t be too spicy, it can’t have a lot of salt and I also try to keep it pretty healthy.   

The dessert is, without a doubt, their favourite part of the meal and also the one that is harder for me as some of them can’t have eggs.    When I started to cook for them I also started researching about replacing eggs in recipes.   

This week I developed a recipe especially for them, a self-saucing chocolate pudding with hazelnuts and their much beloved Mc Williams Cream Sherry.    The recipe is inspired in a Donna Hay recipe and I had to make it a couple of times to find the perfect replacement for the eggs and get the right proportion of Sherry.

The result was pretty popular among seniors and the community centre staff - two huge pudding baking dishes completely devoured   in a couple of hours.  

If you are making a self-saucing pudding for the first time, you might be a bit scared with the amount of liquid on the top of the batter, trust me – it does work.  The liquid will be “absorbed” and combine itself with the batter making a yummy sauce.

I hope your family likes it as much as my Nanas did :-)   Enjoy it!

Special Thanks for Carole HOU that was my photo photographer for the day.

Self-saucing Chocolate, Hazelnut and Sherry Pudding
Original Recipe by Donna Hay.
1 cup plain flour
2 tablespoons of arrowroot starch
3 tablespoons hazelnut meal
1/2 cup brown sugar firmly packed
½ cup of good quality cocoa powder sifted
1 cup milk
70g melted butter   
3 tablespoons baking powder
2 teaspoon vanilla extract
1 cup brown sugar firmly packed
100ml McWilliam’s Cream Sherry
400 ml boiling water

Preheat the oven to 180C
Sift together the flour, cocoa, baking powder, arrowroot into a bowl.   Stir in the hazelnut meal.   Add the milk, egg and vanilla mixing well to combine. 

Spoon the mixture into a large baking dish (I used a 29x15x5.5 size).

In another bowl combine the Sauce Brown Sugar, the Sherry and the boiling water.

Pour the Liquid mixture over the batter.

Bake for 25-30 until the top is firm.    Serve with fresh whipped cream.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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