300g (10 ½ oz) plain flour
4 tsp baking powder
50g (1 ¾ oz) cocoa powder
225g (8oz) light brown sugar
A generous pinch of salt
4 tsp no egg combined
With 80ml (2 ½ oz fl oz) water
200ml (7 fl oz)
Unsweetened soy milk
160g (5 ½ oz) vegan butter, melted, plus extra for greasing
Finely grated zest and juice of 2 large mandarins
300g (10 ½ ) vegan chocolate chips, melted
200g (7 oz) jarred or fresh pitted sour cherries, drained
500ml (1 ¾ fl oz) Cointreau
500ml (17 fl oz) boiling water
Whipped vegan cream or vanilla ice cream, to serve
1.Preheat the oven to 180°C/Gas mark 4. Mix together the flour,
Baking powder, half the cocoa power, half the brown sugar and the salt in a mixing bowl.
2.In another bowl, whisk the no egg mixture, milk, melted butter and mandarin zest and juice. Add the wet ingredients to the flour mixture and stir until combined.
3.Fold in the melted chocolate and cherries. Either divide the mixture between four individuals greased ramekins or pour it all into a round 25cm (10in) baking dish. Make sure to only fill the dishes three-quarters of the way, so there’s still room to pour the liquid over the top.
4.In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings.
5.Bake for about 15 minutes for the small puddings or about 30 minutes for the single large pudding, it’s ready when it bounces back when pushed on the top with finger tip. Serve hot, topped with whipped cream or vanilla ice cream.