Needin' some Puddin'

I could re-tell the story for the...tenth time, about the horrible start of the day but it's allright. I think the previous nine times sufficed. 'Nuff with the whining, on with the pudding.

I'm a religious reader of Delicious. I read it every month without fail and will proudly announce that it is the best food magazine I've come across. *YAY!*. This month just made their status skyrocket when they rocked up to the newsagent's shelves with a gluten-free special (and the awesome Shaun wrote me a note just in case I missed it). So I flip through it every other morning over breakfast, dog-earring the pages holding recipes I just have to try. I usually don't end up trying them because when I have a craving I forget...forget to look through my stash of mags. Luckily this time I remembered! CHOCOLATE SELF-SAUCING PUDDING. Exactly what a girl needs when shes down with somesort of sickness, feeling slightly ghostly and neck high in assignments. oh and plus, she doesn't know what to dress up as for Halloween.

Pirate, anyone?

Chocolate Self-saucing Pudding by Sue Shepard from October 2007 Delicious Magazine
(This is the half the recipe) serves, 3-4

45g fine rice flour (from Asian Grocers)
1.5 tbsp soy flour
1.5 tbsp g.f.cornflour
1/2 tsp bicarb soda
1 tsp g.f. baking powder
1/2 tsp xantham gum (optional)
70g caster sugar
1/4 cup cocoa powder

1) Triple sift the ingredients in a bowl

95ml soy milk
1 tsp vanilla
1 egg, lightly beaten
2 tbsp olive oil

1) Mix all together in a bowl and pour into the flour mixture
2) Pour mixture into a 3 cup capacity baking dish
3) If it is too shallow it might overflow

215 ml hot water
70g brown sugar
2 tbsp cocoa powder

1) Mix altogether
2)Pour over the chocolate cake mixture, do not mix!
3)Bake at 180 degrees for 25-30 minutes or until a crisp spongy top develops (I baked mine until the fudge sauce started bubbling over the edge of the pan...think I overfilled)