My friend Chloe runs the Lancaster University newspaper ‘The Whistleblower’ and she asked me to create a Christmassy recipe to go in the December issue, so I came up with this lovely dessert: Christmas Spice Lava Pudding – a decadent vegan brownie pudding with all the lovely flavours of Christmas in them! I know they’re a bit premature as Advent’s not even started yet, but I thought it would be a nice idea to get into the festive spirit, and create something that students would be able to cook in terrible kitchens that would remind them of Christmas time and being at home :)
To come up with the idea for these, I sat thinking about the kinds of flavours and smells I love about Christmas, and I thought that a chocolate-based treat with loads of spice and fruit would be absolutely perfect – I hope you like it!
Quick reminder that there’s only 5 days left to enter my competition, so get donating if you want to win some yummy prizes! Enter here: http://www.justgiving.com/emilycooksvegan
225g of sugar
225g of margarine
2 teaspoons of vanilla extract
A pinch of salt
3 level tablespoons of cocoa powder
150g of self-raising flour
100g of dark chocolate
125ml of soy or rice milk
One teaspoon of baking powder
One tablespoon of vinegar (you won’t be able to taste this!)
Half a teaspoon each of cinnamon and nutmeg
A pinch of cloves
Finely pared zest of half an orange
50g each of raisins and dried cranberries
A little icing sugar to dust over the top (make star-shaped stencils if you want to be cute like mine are!)
- Preheat the oven to 180 degrees Celsius. Blend the sugar, margarine, vanilla and salt until well creamed.
- Mix the cocoa powder and self-raising flour in a bowl, then stir in the creamed margarine mixture, the melted dark chocolate, soy milk, and tasty additions (spices, fruit and maybe even a bit of brandy). Finally add the baking powder and vinegar. Mix until everything’s incorporated, but don’t over mix.
- Tip into a well-greased brownie tin, and bake for 25 minutes – sprinkle with icing sugar and enjoy whilst it’s still warm and gooey.
Here’s a picture of the article in the newspaper: