Snickers Self Saucing Pudding

 

W I C K E D   W I N T E R   P U D

It is almost a year since I first saw a recipe for a Snickers pudding in the August 2016 edition of delicious. magazine. It was filed away in the recesses of my brain for the right chocolaty moment. A couple of weeks ago on a really cold day when the family was in the mood for peanuts & chocolate I pulled out the delicious. mag & converted the recipe to gluten free. Of course it took a couple of trials before everyone was happy (needed more cocoa, needed more sauce, needed more peanuts, needed more caramel, needed to be more).   

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


Ingredients

Dry ingredients

115 g Bakers’ Magic gluten free flour

½ tsp Baking powder

20 g Skim milk powder

75 g Caster sugar

20 g Cocoa

¼ tsp Salt


Wet ingredients

75 g Butter

100 g Sour cream

30 g Milk

1 tsp Vanilla extract

1 Egg

65 g Crunchy peanut butter


100 g Milk chocolate chips

200 g Demera sugar

300 g Thickened cream

1 Cup Boiling water


Extra cocoa & roughly chopped salted peanuts

Sugar, Cream & Water - This amount makes a lot of sauce for the pudding. My daughter was extremely pleased with this amount, I thought it was too sweet (but I still ate it willingly :) ). I have made the pudding with half the amount of sauce and it is fine. I wouldn't make it with less than half the amount specified. 

Method 

Turn oven on to 160 C. Grease a 2 L casserole dish. 

Mix together the dry ingredients. I usually blitz it in a food processor. 

Soften/melt the butter & then combine it with the rest of the wet ingredients. 

Bring the cream to the boil, add in the hot water & set it aside.

Mix together the dry ingredients & wet ingredients. Stir in the milk chocolate chips. Transfer the mix to the casserole dish.

Sprinkle the demera sugar over the top. Gently pour over the hot water/cream mix.

Bake for approx. 1 hr. Bring out of the oven & cool for 5 mins. Depending on whether all the sugar has dissolved the crust may be a little caramelised in places. Dust the top with cocoa, sprinkle on the peanuts & serve with cream and/or ice-cream.

Simply enjoy!