The combination of sour rhubarb and sweet chocolate is quite tasty.

Serving Size: 4

Ingredients:

For the pudding

• 125 grams flour
• pinch of salt
• 60 grams castor sugar
• 2 teaspoons baking powder
• 2 tablespoons cocoa
• 1/2 cup rhubarb, chopped and cleaned
• 1/2 cup milk
• 40 grams soy margarine, melted
• 1 egg replacement
• few drops vanilla

For the sauce

• 180 grams brown sugar
• 2 tablespoons cocoa
• 1 cup boiling water

Directions:

1. Pre-heat the oven to 180C and grease a 750 ml. oven-proof pie dish.
2. Sift flour, salt, castor sugar, baking powder and cocoa into a bowl and then gently stir in rhubarb.
3. Combine soy milk, melted soy margarine, egg replacement and vanilla and mix into dry ingredients.
4. Pour into the pie dish.

To make the topping:

1. Mix the brown sugar with the cocoa and sprinkle over the pudding batter.
2. Pour boiling water carefully over all ingredients.
3. Bake for 40-45 minutes until the pudding feels firm.
4. To serve spoon out cake with its sauce while it is hot.
5. Serving Suggestion: delicious with double cream and a little stewed rhubarb for garnish.

Notes:

This is delicious with soy cream (whipped or not) and a little stewed rhubarb for garnish.

adapted from http://www.abc.net.au/centralvic/stories/s912697.htm