Self-saucing pudding cake that’s easy, rich, and incredibly decadent with a scoop of vanilla ice cream.
1/2 cup rice flour
1/4 cup potato or tapioca starch
1/4 cup soy flour
1/2 tsp xanthan gum
1/3 cup cocoa powder
1 rounded tsp baking powder
3/4 tsp salt
2 large eggs
1 cup sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp vanilla
1/2 cup chopped walnuts or pecans
3/4 cup firmly packed brown sugar
1 1/3 boiling water
1/3 cup cocoa
Preheat oven to 350F.
In a large bowl, whisk together flours and starches, first measure of cocoa, baking powder, and salt.
In a medium bowl, whisk eggs, sugar, butter, milk, vanilla. Add the flour mixture. Stir until just combined. Stir in walnuts. Spread in an ungreased 8” square pan.
In yet another bowl, whisk brown sugar, second measure of cocoa, and boiling water. Pour over batter in the baking pan. Bake 35 to 40 minutes or until a tester comes out with a few crumbs adhering to it. (The bottom layer of the cake will be wet and puddingy.)
Serve hot!
Makes 9 medium servings.
