2 tbsp butter, 2 tbsp sugar and 2 tbsp cocoa to line the pudding basins
250g 70% dark vegan chocolate
250g plain gluten-free flour
1/2 tsp gluten free baking powder
250g golden castor sugar
1 good tsp vanilla extract
2 shots espresso
1 filled chocolate egg, about 40g, either creme eggs or if you are not allergic to nuts then try peanut butter egg. With vegan, it’s a bit mine’s was filled with raspberry filling and one with Apple.
Plain or orange creme fraiche Prailine egg, grated
1.Preheat the oven to 180°fan. Prepare the basins by greasing very well with butter. Mix the sugar and cocoa together and then coat all over the sides and bottom of the basins.
2.In a bowl placed over a pan of simmering water, melt chocolate with butter and stir through
3.In a separate bowl, mix the flour with cocoa and baking powder
4.Whips the eggs with sugar and vanilla until they have turned white and quadrupled in volume
5.When the chocolate and butter has melted, add the coffee
6.Fold the whipped egg mix into the butter, chocolate and coffee mix. Gently add the flour and cocoa mix in two parts and fold through.
7.Place half of the chocolate pudding mix into each basin and then place a chocolate egg (of the selection you have) in the centre, sitting up like a eggcup. Spoon more around to cover the eggs.
8.Place the pudding basins on a flat tray and put into the preheated oven and bake for approximately 15-17 minutes. May need a less time depending on your oven.
9.Leave to rest for five minutes so they come free of the basin then turn onto a plate and cut. Serve with flavored cream Fraiche or just plain creme fraiche with grated prailine egg. (optiona) this was one of John Torode’s recipes which tailored to vegan.