Serves: 4

Total time: 30 minutes

Ingredients

Wet Ingredients

• 145ml/⅔ cup plant milk (soya or almond work best)

• 75g/⅓ vegan margarine

• ¾ tsp cider vinegar

• 2½ tbsp smooth apple sauce

• 1 tsp of vanilla essence or vanilla bean paste

Dry Ingredients

• 145g/1⅓ cups plain flour

• 120g/½ cup caster sugar

• 3 tbsp raw cacao or cocoa powder

• 2 tsp baking powder

• ½ tsp salt

Filling

• 100-150g/1 cup vegan dark chocolate of your choice

To Serve (optional)

• Cacao or cocoa powder

• Vegan ice cream

• Redcurrants or other berries and a sprig of mint for decoration

Method

1. Pre-heat the oven to 180˚/350˚F/Gas Mark 4.

2. Grease 4 pudding basins (buy from supermarkets with a home section, kitchen shops and online) and set aside.

3. Place all of the wet ingredients into a saucepan and gently heat on a low-medium heat, stirring until melted and blended.

4. In a large mixing bowl, sieve the flour and add all of the dry ingredients, stirring until thoroughly combined.

5. Fold the wet ingredients into the dry ingredients until combined.

6. Fill the pudding basins with the mixture until three quarters full.

7. Push 5-6 pieces of chocolate into the middle of each of the basins until they are fully submerged into the mixture.

8. Place the basins on a baking tray and bake in the oven for 12-15 minutes.

9. Sprinkle with cacao and serve hot with ice cream and berries.

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