Vickys Self-Saucing Chocolate Brownie Pudding

• 140 grams caster / superfine sugar
• 120 grams sorghum flour
• 80 grams cornstarch
• 50 grams buckwheat flour
• 50 grams cocoa powder
• 4 tbsp arrowroot powder
• 1 tbsp gf baking powder
• 2 tsp xanthan gum
• 1 pinch salt
• 100 grams sunflower spread / butter, melted
• 200 ml rice or nut milk
• 50 ml coconut milk
• 4 tbsp taken from a mug of milky coffee made with rice or nut milk
• 1 1/2 tsp vanilla extract
• 100 grams chocolate chunks / chips, I use Moo-Free brand
• 200 grams light brown sugar
• 25 grams cocoa powder
• 300 ml boiling water

1. Preheat the oven to gas 4 / 180C / 350F and grease a 2 litre baking dish
2. Put the cake dry ingredients into a bowl and mix together
3. In another bowl combine the melted butter, milks, coffee and vanilla, then pour into the dry ingredients and stir in until smooth
4. Stir in the chocolate pieces then pour into the baking dish
5. Mix the sauce ingredients together then pour gently over the top of the cake batter
6. Bake for 30 minutes until the surface is firm and risen.
7. The sauce will be underneath the sponge
8. Serve immediately.
9. Goes great with cream, ice cream and custard.
10. See my profile for free-from recipes for all of those

sugar, flour, cornstarch, flour, cocoa, arrowroot powder, baking powder, xanthan gum, salt, sunflower, rice, coconut milk, taken, vanilla, chocolate chunks chips, light brown sugar, cocoa powder, boiling water

Taken from cookpad.com/us/recipes/349938-vickys-self-saucing-chocolate-brownie-pudding (may not work)