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 chocolate centre and a light, fluffy cake on top. 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. My kids go crazy for this simple dessert!
Health benefits
While this pudding is definitely a treat, using wholemeal spelt flour and natural sweeteners like rice malt syrup or honey makes it a healthier option compared to traditional chocolate puddings. Cacao is rich in antioxidants and can give your mood a boost, so there’s a little extra goodness packed into every bite.
Ingredients in
You’ll need butter, milk, an egg, baking powder, coconut sugar or rapadura, cacao powder (or cocoa powder), and wholemeal spelt flour for the cake. The sauce comes together with rice malt syrup, cacao, and boiling water for that signature self-saucing effect. It’s a simple ingredient list that creates something magical.
How to make this healthier chocolate self-saucing pudding
Start by preheating your oven and greasing your ovenproof baking dish or ramekins. Blend or whisk together the wet ingredients in a medium bowl with the sugar and cacao, fold in the spelt flour and gently stir until combined. Pour the pudding batter into your prepared dish or ramekins and carefully pour the sauce mixture over the top of the batter using the back of a spoon to slow the flow. Bake for 20-30 minutes until the top is set and the sauce is bubbling underneath.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
This pudding is best served fresh out of the oven while the chocolate sauce is still hot and gooey. Pair it with double cream, coconut cream or vanilla ice cream and add some fresh berries for a refreshing contrast. If you have leftovers (unlikely!), store them in an airtight container in the fridge and reheat gently.
Vary this low sugar self-saucing chocolate pudding to suit
To make this self-saucing chocolate pudding dairy-free, use coconut milk and replace butter with macadamia nut oil or coconut oil. For a gluten-free version, swap the spelt flour for a blend of almond meal and buckwheat flour. Low-fructose? Try pure stevia instead of coconut sugar.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more delicious, healthy and easy to make wholefood treats, click HERE.
Ingredients
- 80 g butter -melted
- 120 ml milk (of choice) (½ cup)
- 1 large egg/s
- 2 tsp baking powder
- 2 tbsp coconut sugar or rapadura
- 2 tbsp cacao powder -unsweetened Dutch process or raw
- 115 g wholemeal spelt flour (1 cup) see gluten-free below
For the sauce
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 2 tbsp cacao powder -unsweetened Dutch process or raw
- 250 ml boiling water (1 cup)
Method
- Preheat your oven to 180º C/350°F (fan forced). Grease an 8 cup capacity ovenproof dish or four large ramekins.
- 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.
- If using a Thermomix, melt the butter 1 minute, temp 80, speed 3. Add the milk, egg, baking powder, sugar, and cacao and mix 30 seconds, speed 5.
- Fold through the spelt flour gently until just combined (don't over-mix or it will become rubbery).
- If using a Thermomix, mix 10 seconds, interval speed, fold in flour from side
- In a large jug, dissolve the rice malt syrup and cacao in the boiling water.
- Place the cake batter into the oven proof dish or divide between the ramekins.
- Slowly pour the sauce over the back of a large metal spoon to cover the cake mix.
- Place your dish or ramekin on a tray in case the sauce bubbles over and bake for approximately 20 minutes (for the ramekins) and 30 minutes if using a large dish.
- Serve hot out of the oven with double cream and berries.
Store
- Best hot and fresh out of the oven but can also be stored airtight in the fridge and reheated in a low oven.
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).Coconut-free
Choose rapadura as your sweetener.I'd love to hear how you like this scrumptious pudding. Post a comment or rate the recipe below.
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TheQuirkyCalorie says
Hi There, could the spelt flour be swapped with plain wholemeal or would it be self raising? Thank you x
Georgia Harding says
Yes you can swap the spelt with plain wholemeal wheat flour. If you use SR four just omit the baking powder. Enjoy! G x
TheQuirkyCalorie says
Thank you so much x
Tina Becker says
I don’t usually use eggs. Could the 1 egg be swapped out for maybe 1/2 a banana?
Georgia Harding says
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 says
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…..:)
Georgia Harding says
Too funny Sally. They are good, love winning over kids, G x
Jen says
Hi Georgia, what could I replace the rice malt syrup with for the sauce? Thanks
Georgia Harding says
Jen, I’d go with coconut nectar or maple syrup G x
Georgie says
Hi Georgia,
My kids were so excited to eat this tonight… Dessert is a special treat and was devoured by all! Thank you 🙂
Georgia Harding says
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 says
I made this tonight for Hubby’s birthday and ohmygoodness it was divine!!!! Thank you so much Georgia for another yummy, nourishing recipe xx
Georgia Harding says
You’re very welcome Kerri, thrilled u enjoyed it G x
Tracey Hall says
Thank you for this, now I will not miss out on my favorite dessert now I have to change the way I eat.
Georgia Harding says
Yes this is a bit special, enjoy G x
Suze says
Hi there, this looks wonderful! I’m going to try the gluten free variation of this recipe and was wondering whether you knew the weights needed of almond meal and buckwheat? Thank you!
Georgia Harding says
I use the same weight (as the almond meal is slightly lighter and the buckwheat slightly heavier than spelt) so it works out just right Suze G x
Paula says
So easy and delicious – will be a regular here. Love them, like all your recipes – the gooey centres omg. Devine
Georgia Harding says
They are so yum. So pleased you love them Paula. Thanks for taking the time to post feedback and rate the recipe too G x
Mary pell says
Just about to try this recipe for guests tonight. Can I substitute the buckwheat flour with maybe gf flour or rice flour? I can’t wait to try it. Many thanks, Mary
Georgia Harding says
Hi Mary, I may be too late responding but it should be fine (it’s quite a forgiving recipe). Hope everyone enjoys it G x
Lindsay says
This dish was amazing – thank you for all your great recipes 🙂
Georgia Harding says
You’re very welcome Lindsay – thanks for your feedback and the 5 stars ? G x
Nic says
Great recipe, simple enough for my 9 year old son to make. Delicious with whipped cream!
Nic says
P.S I did add an extra half cup of water to make more sauce, perfect.
Georgia Harding says
So pleased you enjoyed it, it’s a great recipe to make with kids for sure. Appreciate your feedback and rating the recipe too Gx
Kate says
Have made this recipe again and again over the years so you know it’s a keeper! Is a very forgiving recipe and have made every possible combo of flours/sweeteners all eaten happily by the family depending on what was in the pantry on the day and is usually whipped up on a spur of the moment dessert during dinner prep and still hits the table on time x tonight I’ll be using 1/2 spelt 1/2 almond flour (as I like the texture) and Dutch cocoa and coconut sugar served with whipped cream. Can’t wait!
Georgia Harding says
So great to hear, it’s one of my favourite go-to recipes also Kate and agree, it is very forgiving. Cheers for the 5?s, Georgia x
Alanna says
Yummm!! Hubby & child went back for seconds of the GF version. Super quick and easy to make with common pantry ingredients
Georgia Harding says
So glad you all enjoyed it Alanna. Appreciate your feedback and the 5?s G x
Katie says
Thanks Georgia. I made these last night and had one for dessert scrumptious! I have the remaining three stored in airtight containers in the fridge, but don’t want to eat one every single night (too precious!).
Can I freeze the remaining three to make them last longer?
Love your recipes!
Georgia Harding says
I think you could Katie. I’d still warm them to eat though, so glad you loved them and thanks for rating the recipe too G x
Linda says
Hi can I use only almond meal flour instead of spelt flour
Georgia Harding says
Hi Linda, yes you can, but I find mixing with buckwheat gives it more texture (see the Gluten/grain-free version below the main recipe) G x
Abbey Lewis says
Can I substitute with just normal flours?
Georgia Harding says
I haven’t tested it but it should be just fine Abbey. Enjoy G x
Marnie says
Excellent, healthy and dare I say nutritious!
So appreciate all the recipes you share. They
have substantially changed my family’s life!!
Georgia Harding says
Ah that’s so lovely to hear Marnie, I love sharing them too so it’s a win win G x
Helen says
Hubby felt like pudding tonight so I whipped this up and it was AMAZING!! So rich and chocolatey and absolutely delicious. In think this one will become a regular treat over winter.
Georgia Harding says
So glad you both enjoyed it Helen. It’s a good reliable go to when pudding is required. If you like ginger the ginger pudding is delicious too G x
Hannah says
Thanks for making a whole food version of a childhood favourite. I made this, but the sauce disappeared. The end result was more like a fudge brownie. Not bad. In fact quite delicious. However, I was really looking forward to that cake + hot sauce I remember as a child. Any ideas what may have gone wrong?
Well Nourished Team says
Hi Hannah, you might have either overcooked it slightly or if you cook it and then don’t eat immediately the sauce can absorb into the cake. Maybe a little less time cooking next time. Hope that helps and let us know how you go.
Abi says
If I only want to make two of these, can I simply halve the recipe?
Well Nourished Team says
Hi Abi, yes you can halve the recipe.
Jess Taylor says
What was the nutritional information
Well Nourished Team says
Hi Jess, we don’t provide nutritional information on the recipes.
Nadia says
Can this be egg free?
Kate says
Thank you so much for this recipe Georgia! My kids request it every Sunday night. It is almost exactly the same as a childhood one I used to eat (that was not healthy) but it brings back so many memories. Love it!
Well Nourished Team says
So glad to hear this is a family hit Kate!
Meg says
Brilliant recipe- I used coconut yoghurt instead of milk and served with raw cream. Man, its good. Thankyou!
Well Nourished Team says
That sounds so delicious Meg!