Difference between revisions of "Cocoa Puddings"
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| − | Recipe by [[:category:madlilnerd's Recipes|madlilnerd]] Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:Baking]][[Category:Chocolate]][[Category:Coconut]][[Category:Desserts]][[Category:Gluten | + | Recipe by [[:category:madlilnerd's Recipes|madlilnerd]] Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:Baking]][[Category:Chocolate]][[Category:Coconut]][[Category:Desserts]][[Category:Gluten-free Recipes]] |
* 280g tin of coconut creme | * 280g tin of coconut creme | ||
Revision as of 16:44, 11 July 2012
Recipe by madlilnerd Wikified by Drimble Wedge
- 280g tin of coconut creme
- 1 tablespoon sunflower/vegetable oil
- 100g granulated brown sugar (Demerara)
- 50g soft brown sugar (Muscovado)
- 1 heaped teaspoon baking powder
- 25g cocoa powder
- dash of vanilla essence
- 100g rice flour
- Preheat oven to 180c
- Stir coconut creme and oil together until uniform consistency
- Add the sugars and vanilla essence and beat until dissolved
- Fold in remaining ingredients
- Pour into small pudding moulds, ramekins or cake cases (makes about 6-8)
- Bake for 15-20mins
- Serve hot with sorbet
