Hell Pudding
This is a very messy pudding with a sweet naughty chocolate taste, it takes a long time to prepare but is perfect for a Halloween dessert.
Ingredients
- Self Raising Flour - 14 ozs (3 ½ Cups)
- Caster Sugar - 6 ozs (1 ½ Cups)
- Cherry Pie Filling - 14 ozs (1½ Cups)
- Vegan Margarine - 10 ozs (1¼ Cups)
- Soft Light Brown Sugar - 4 ozs (½ Cup)
- Egg Replacement - 2
- Soya Milk - 150 mls (¾ Cup)
- Apple Cider Vinegar - 2 Tbsp
- Olive Oil - 1 Tbsp
- Vanilla Essence - 1 Tbsp
- Baking Powder - 1 Tbsp
- Salt - ½ Tsp
- Vegan Margarine - 4 ozs (½ Cup), For Topping
- Icing Sugar - 4 ozs (1 Cup), Sieved, For Topping
- Cocoa Powder - 1 Tbsp, Sieved, For Topping
- Vegan Drinking Chocolate - 1 Tbsp, Sieved, For Topping
- Raw Cane Sugar - 4 ozs (½ Cup), For Decoration
- Vegan Margarine - 2 ozs (¼ Cup), For Decoration
- Golden Syrup - 3 Tbsp, For Decoration
- Coloured Icing Pens - White and Red, For Decoration
- Vegan Chocolate - Melted, For Decoration
Instructions
- Preheat oven to 180c and grease an 8 by 11 inch oven proof dish at least 2 inches in depth.
- In one bowl, sieve the self raising flour and add the salt and baking powder, stir well together.
- Into another bowl, cream together the margarine, caster sugar and soft brown sugar.
- Make up the egg replacer according to packet instructions, add in olive oil, vanilla essence and soya milk, beat well.
- Add egg mixture to the sugar one and mix thoroughly.
- Add a small amount of the flour mixture to the sugar and egg bowl at a time making sure all the flour is combined well before adding more.
- Add the apple cider vinegar and stir. Leave to stand for at least 5 minutes.
- Pour half the mixture into the oven proof dish and cover with tin foil, cook in the oven for 20 minutes.
- Remove from oven, uncover and spoon the cherry pie filling onto the centre.
- Cover with the rest of the mixture and cook in the oven uncovered for 20 minutes.
- Turn down the heat to 160c recover with tin foil and cook for a further 45 minutes.
- Leave to cool completely before decorating.
- Make up vegan chocolate butter cream by creaming together the margarine and icing sugar, add sieved chocolate drinking powder and cocoa, then stir in the vanilla essence.
- Cover the top of the pudding roughly with the butter cream allowing it to seep into the pudding and down the sides.
- Place in the fridge and allow to set for 1 hour.
- For the decoration, melt the margarine and dissolve the raw cane sugar. Add the golden syrup and bring slowly to the boil. Boil for 2 minutes then remove from heat, leave to cool.
- Pour onto grease proof paper in strips and place in the fridge. Before it sets, remove and twist, place back in fridge to harden.
- Drizzle cake with melted chocolate and icing pens. Stick in the twists and serve.
