* This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free.
* 60g butter
* ½ cup (125ml) milk
* ½ teaspoon vanilla extract
* 3/4 cup (165g) caster sugar
* ½ cup (90g) rice flour
* 1/3 cup (40g) soya flour
* 1/3 cup (45g) gluten-free self-raising flour
* 1 teaspoon gluten-free baking powder
* 2 tablespoons cocoa powder
* 2 teaspoons finely grated orange rind
* ½ cup (110g) firmly packed brown sugar
* 2 cups (500ml) boiling water
Method
Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) ovenproof dish.
Melt butter with milk and extract in medium saucepan. Remove from heat; whisk in caster sugar, then sifted flours, baking powder, half the cocoa and rind. Spread mixture into dish.
Sift brown sugar and the remaining cocoa over mixture; gently pour the boiling water over mixture.
Bake pudding about 40 minutes. Stand 5 minutes before serving.
Storage - Pudding can be stored in an airtight container in the refrigerator for up to 2 days.
