Flip Shelton’s recipes for chocolate self-saucing pudding and almond cake
EGG SUBSTITUTE TIP – with the national shortage of eggs
Flax-egg – 1 tablespoon of ground flax seeds plus 2 ½ tablespoons water = 1 egg.
Eggs are used as binding agents in cakes, muffins etc. Flaxeggs cannot be subbed in for dishes like omelettes or frittatas.
FLIP’s SINGLE SERVE ALMOND CAKE
INGREDIENTS
- 2 tablespoons Almond meal (or any flour)
- 2 tablespoons Almond butter (or any nuts butter)
- 2 tablespoons Almond milk (or any milk)
- 1 teaspoon honey or maple syrup or brown sugar – to taste
- ¼ teaspoon baking powder
- Splash of vanilla extract
- Sparkling of cinnamon
- Salt
Additional ingredients:
- Shredded coconut
- Choc buds
METHOD
Place all ingredients in a microwave-safe mug.
Mix well.
Cover and cook on high for 800 W for 90 seconds! DONE.
FLIP’S MUM’S CHOCOLATE SELF-SAUCING PUDDING
INGREDIENTS
- 1 cup self-raising flour
- 2 tablespoons cocoa
- 30 grams butter
- 1/2 cup milk
- 1/2 cup castor sugar
- 1 teaspoon vanilla
Topping:
- 1/2 cup castor sugar
- 1 tablespoon cocoa
- 1 cup hot water
METHOD
Melt butter in microwave in casserole dish.
Combine other ingredients, add melted butter and mix well.
Sprinkle additional castor sugar and cocoa over top of mixture.
Lastly pour hot water over top but don’t stir
Microwave for 6 1/2 mins on HIGH uncovered.
OPTIONAL:
Dust with icing sugar, serve with fresh or pureed berries and ice-cream
Pudding can be reheated if any left.