Crazy Carob Pudding
Cintia loves to give us healthy cakes and desserts that can also be made vegan. This traditional pudding variation calls for either milk or soy milk, and carob. How does this recipe work for you? We've not tried it yet, but there's such a demand for carob dishes to try, we want to bring you some options besides the usual carob cake.
200 g (7 oz / 1 cup) butter or vegetable margarine
25 g (1 oz / 1/4 cup) carob powder
200 g (7 oz / 1 1/2 cups) plain flour
200 g (7 oz / 1 cup) caster sugar
4 teaspoons baking powder
1 teaspoon salt
200 ml (7 fl oz / 3/4 cup) milk or soya milk
1/2 teaspoon vanilla essence
200 g (7 oz / 1 cup) any unrefined sugar
100 g (3 1/2 oz / 1 cup) carob powder
400 ml (14 fl oz / 1 2/3 cups) boiling water
*Cake tin: one 20 cm (8”) ring mould, greased and floured.
*Oven temperature: 190° C (375° F/Gas Mark 5)
*Baking time: 25 minutes
1. Melt the butter and dissolve the carob powder in it.
2. In a mixing bowl, mix the flour, sugar, baking powder and salt. Add the milk and vanilla. Stir in the butter-carob mixture.
3. Spoon the mixture into the prepared cake tin. Add the syrup: sprinkle with the sugar and carob powder and pour the boiling water on top. Bake for 25 minutes. Cool for 30 minutes, and turn out into a deep dish.
If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it. Fellow cooks/bakers want to know!