Inventing puddings

[elettaria]

I managed to make a gluten-free version of this vegan sticky toffee pudding the other day, and am still absolutely thrilled that I've finally managed successful GF baking. There was a very slight taste of bicarb of soda and/or gram (chickpea) flour in a couple of pieces, but I can sort that out next time. I'm thinking of attempting a chocolate prune variation of this pudding. Plans so far: replace 50g of the flour with cocoa powder, and use prunes as a direct replacement for the dates. I'm not quite sure about the sauce that goes on top, as I'd still like something that can sink into the pudding in the same way. Melted chocolate mixed with margarine and rice or agave syrup? I want to avoid using any cream substitutes, as I haven't found any decent GF ones yet and the oat cream I used last time (including pouring it happily over the finished pudding) is possibly what caused the uncomfortable reaction I've been having since then. (Either that or the quantity of sugar.)