We love weekends so much! Friday comes around and there’s always a sense of excitement about the upcoming weekend… social plans, a rest from the comings and goings of the routines of every day week day life, no routine… As a mum, I appreciate weekends even more… The kids are home all day… no rushing to school in the morning… maybe we have to go to sports events instead, but it’s different… we get to spend time together. We get to do the things we love together… like bike riding, beach exploring, hiking, fishing, roller blading, movie watching and the list goes on…
This weekend is a special one with it being Father’s Day. Happy Father’s Day to all the Father’s out there… especially all of you special dad’s that are doing the fantastic job of looking after your child that has severe food allergies. You know what they say… the way to a man’s heart is through food 😉 and Oliver’s dad is no exception… tomorrow we will be cooking up a storm… For a start… with breakfast! Oliver’s dad loves a big cook up breakfast like my Mother’s Day breakfast... it’s a family favourite so it will be perfect… and for dinner we will choose between two of Oliver’s dad’s favourites… chicken wrapped in proscuitto or the great Australian Roast Lamb. One thing we do know for sure… is that we will be serving Oliver’s Nonna’s famous and much loved Chocolate Sauce Pudding Oliver’s style for dessert… wheat-free, dairy-free, egg-free, nut-free Chocolate Self-Saucing Pudding.
Chocolate Self-Saucing Pudding (Dairy-free, Egg-free, Wheat-free, Nut-free)
INGREDIENTS: 1 cup self-raising wheat-free flour, 1 level tblspn cocoa, ½ cup sugar, 2 tspn vanilla, ½ soy or rice milk, ¼ cup melted Nuttelex, 50 g apple purée (x1 egg if you eat eggs), 2 tblspn of water
Topping: 1 level tblspn cocoa, 1 cup packed brown sugar, 2 cups boiling water
METHOD: Preheat oven to 180 degrees Celsius (165 degrees fan forced).
Place flour and cocoa into a deep casserole dish. Mix in sugar, then add vanilla, milk, melted Nuttelex, puree and water. Mix well and scrape down sides of dish. Mix extra cocoa and brown sugar together in a small bowl. Sprinkle evenly over the cake mixture.
Carefully pour over boiling water. Bake in oven ¾-1hr.
Serve with dairy-free vanilla ice cream.