Mocha Date self-saucing Pudding

Ingredients:

1 Cup LFGF Pastry Mix                                                      

1 Tablespoon cocoa powder (gluten free)                                                   

1/2 cup caster sugar                                              

1 Teaspoon of baking powder (gluten free)                   

150g (about 6) fresh dates, de-seeded, finely chopped     

1 Teaspoon vanilla extract

1/2 cup milk / rice,soy,milk

1 Egg

75g Butter (or dairy free spread) melted & cooled

Sauce

2/3 Cup firmly packed brown sugar

1 Tablespoon cocoa powder (gluten free)

1 1/4 Cups boiling water

1 Tablespoon instant coffee powder

Method:

1. Preheat oven to 180℃. 

Grease four 1 1/4 cup capacity, ovenproof ramekins (oven proof dish). Place on a baking tray lined with baking paper.

2. Sift LFGF flour, cocoa & baking powder a large bowl.

Stir in caster sugar and dates (making sure dates don't clump). 

Whisk vanilla, milk (can be dairy free), egg and butter (can be dairy free) together in a bowl. Pour into flour mixer. Gently stir to combine Spoon into prepared dishes. 

Smooth surface.

3. Making sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Place boiling water and coffee powder in a heatproof jug.Stir to dissolve coffee.Pour coffee mixture ,over the back of a metal spoon.over each pudding using all the coffee mixture.

4. Bake for 30 to 35 minutes or until a skewer, inserted halfway into puddings, comes out clean and the sauce bubbles around the edges. 

Serve with (dairy free) custard.