125g gluten-free plain flour
2 teaspoons gluten-free baking powder
1/8 teaspoon (pinch) xanthan gum
1/4 teaspoon salt
150g caster sugar
2 tablespoons cocoa powder
120ml dairy-free milk
2 tablespoons dairy-free spread, melted
225g brown sugar
4 tablespoons cocoa powder
400ml hot water
Preheat oven to 180'C / 350'F / Gas 4.
Lightly oil and flour a 20cm x 25cm baking dish.
Sift together the gluten-free flour, gluten-free baking powder and xanthan gum. Add the salt, caster sugar and 2 tablespoons of cocoa powder.
Stir in the dairy-free milk and melted dairy-free margarine.
Pour evenly into your prepared baking dish.
In a small bowl, mix together the brown sugar and 4 tablespoons of cocoa powder. Spread evenly over the top of the mixture in the baking dish.
Next, pour the hot water evenly over the whole pudding.
Bake for 40-45 minutes, until the cake is firm and the runny chocolate sauce is on the bottom.