+ Well Nourished | Low Sugar Self Saucing Chocolate Pudding

Self-saucing Chocolate Pudding

This low sugar self-saucing chocolate pudding is a perfect winter dessert – so I thought I’d better sneak it onto the blog before the weather starts to warm up!  It is so easy to make and the result is a moist, gooey centred treat.  Certainly not an everyday food, but a lovely refined sugar-free chocolate hit.  I’ve also included variations for gluten, grain, dairy-free and low-fructose.

Ingredients
80 grams butter, melted
120ml (½ cup) milk of your choice
1 large free range egg
2 teaspoons baking powder
2 tablespoons coconut sugar
2 tablespoons raw cacao powder
115 grams (1 cup) wholemeal spelt flour (gluten-free below)

For the sauce
170 gram (½ cup) of rice malt syrup or coconut nectar
2 tablespoons raw cacao powder
250ml (1 cup) boiling water

Method

  1. Preheat your oven to 180º C. Grease an 8 cup capacity ovenproof dish or four large ramekins.
  2. In a food processor or blender mix together the melted butter, milk, egg, baking powder, coconut sugar and cacao until frothy and very well combined. TMX – melt the butter 1 minute, temp 80, speed 3. Add the milk, egg, baking powder, sugar, and cacao and mix 30 seconds, speed 5.
  3. Fold through the spelt flour gently until just combined (don’t over-mix or it will become rubbery). TMX – 20 seconds, interval speed.
  4. In a large jug, dissolve the rice malt syrup and cacao in the boiling water.
  5. Place the cake batter into the oven proof dish or divide between the ramekins.
  6. Slowly pour the sauce over the back of a large metal spoon to cover the cake mix.
  7. Place your dish or ramekin on a tray and bake for approximately 20 minutes (for the ramekins) and 30 minutes if using a large dish.
  8. Serve hot out of the oven with double cream and berries.

Variations
Dairy-free
Use coconut milk and swap the butter for 80ml of macadamia nut oil or coconut oil. Serve with coconut cream.

Grain and gluten-free
Swap the spelt for half a cup of almond meal and half a cup of buckwheat flour.

Low-fructose
Exchange the coconut sugar for pure stevia (to taste).

 

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Chocolate puddling

  • Hi There, could the spelt flour be swapped with plain wholemeal or would it be self raising? Thank you x

    • Yes you can swap the spelt with plain wholemeal wheat flour. If you use SR four just omit the baking powder. Enjoy! G x

  • Tina Becker

    I don’t usually use eggs. Could the 1 egg be swapped out for maybe 1/2 a banana?

    • As long as you are doing the spelt version, that should be fine (or chia eggs is your other option). enjoy, G x

  • Sally O

    Delicious, M has declared it his new fave with berry nice brownies now in second place. J who hates anything wholemeal (why is there always one) shovelled it all in, said yum and was none the wiser!! Mum wins again…..:)

    • Too funny Sally. They are good, love winning over kids, G x

  • Jen

    Hi Georgia, what could I replace the rice malt syrup with for the sauce? Thanks

  • Georgie

    Hi Georgia,

    My kids were so excited to eat this tonight… Dessert is a special treat and was devoured by all! Thank you 🙂

    • So glad they enjoyed the treat. This is also very special for my two. I made it last week for my sons birthday dinner G x

  • Kerri

    I made this tonight for Hubby’s birthday and ohmygoodness it was divine!!!! Thank you so much Georgia for another yummy, nourishing recipe xx

  • Tracey Hall

    Thank you for this, now I will not miss out on my favorite dessert now I have to change the way I eat.

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