This is almost like a lava cake, but because it is self saucing, it does have a different texture – this is an easter egg hunt with a difference!
For the pudding:
1/2 cup sugar
1 egg, beaten
1/2 cup milk
2 tsp cocoa
1 cup gluten free self raising flour
1 tsp xanthan gum
4 white chocolate easter eggs
For the sauce:
1 tbsp cocoa
1/2 cups dark brown sugar
1 cup boiling water
Cream beaten with a small amount of cointreau (I used 1 tablespoon in one cup of cream, you won’t need it all for this pudding, so you could make a half quantity, or use it for something else – the alcohol will still be active, so if you need to have zero blood alcohol or are planning to serve it to children, use a few drops of vanilla instead)
Preheat a fan forced oven to 170 celcius (190 if not fan forced).
Cream butter and sugar, add egg and beat well. Stir in flour, gum and milk alternately, add cocoa. Pour batter into four 1 cup capacity moulds. Push an easter egg into the centre of each, it should be not sticking out of the top of the batter, but not touching the bottom of the dish either. Mix together the sugar and cocoa for the sauce and sprinkle equal amounts on each. Gently pour the boiling water equally into all four dishes, to prevent it hitting the batter too hard, I pour over the back of a spoon. Bake for approximately 30 minutes, to test, insert a skewer to the side of the pudding, if you push it into the middle it will pierce the egg (which will be melting anyway) so you won’t know if the pudding is cooked. Don’t push the skewer all the way to the bottom as the sauce will sink to the bottom and of course that will be liquid.
To serve, I place each container on a butter plate, then cover with a small bowl and tip it upside down. That way when you lift the plate off the top of the bowl, the pudding will be at the bottom and the sauce is at the top. The egg should still be hidden, I just broke into it for the photo above. Put a little cream on the top, and enjoy.