Chocolate meringue puddings

Chocolate meringue puddings
Chocolate meringue puddings
Prep Time: 30 min
Servings: Makes 5 puddings
Cooking Time: Baking: 12-15 min
  • 130ml - cake flour
  • 250ml - icing sugar
  • 60ml - cocoa powder
  • - liquid (aquafaba) of 1 can (400g) chickpeas
  • 5ml - vinegar or lemon juice
  • 2,5ml - vanilla essence
  • - pinch of salt
  • 125ml - almond milk
  • 2,5ml - baking powder
  • 60ml - vegan dark chocolate, melted
  • 2,5ml - cream of tartar
  • 125ml - canned pie apple slices, pulped
  • 30ml - coconut oil
  • 80ml - sugar
  • 4 - squares vegan dark chocolate

Try out these delicious chocolate meringue puddings for a yummy sweet treat.

Preheat the oven to 180ºC. Grease 5 ramekins with nonstick spray and dust with cocoa powder.

1. In a bowl, mix the almond milk with the vinegar or lemon juice and leave to stand for 2 minutes.

2. Add the sugar, oil, vanilla essence and apple pulp and beat well.

3. Sift the cocoa powder, baking powder, cake flour and salt over. Mix well.

4. Mix in the melted chocolate.

5. Spoon dollops of the batter into the prepared ramekins and put a chocolate square in each. Bake for 12-15 minutes or until the puddings start pulling away from the sides of the ramekins. They should have a dense, moist texture in the middle but shouldn’t be raw. Turn out and leave to cool.


6. Beat the aquafaba for 5-6 minutes with an electric beater at high speed until it’s doubled in volume.

7. Add the cream of tartar and beat for 1 minute.

8. Add the icing sugar a spoonful at a time, beating on a low setting until all the icing sugar has been added. Beat for another 15 minutes on high speed or until the mixture is thick, white and shiny and starts forming stiff peaks.

9. Spoon the topping on the puddings and brown slightly using a blowtorch, or return the puddings to the oven until the topping has browned slightly.

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