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Self-saucing Chocolate Pudding

August 13, 2014 | Baked Sweets, Desserts

Self Healthy 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.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Self-saucing Chocolate Pudding

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Serves: 4
Self Healthy Saucing Chocolate Pudding
4.85 from 13 votes
This Self-saucing Chocolate Pudding is my healthy, low sugar take on the classic. A delicious, decadent chocolatey dessert.

Ingredients

  • 80 g butter -melted
  • 120 ml milk (½ cup) of your choice
  • 1 large free-range or organic egg/s
  • 2 tsp baking powder
  • 2 tbsp coconut sugar or rapadura
  • 2 tbsp cacao -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 -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. 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.
  • Fold through the spelt flour gently until just combined (don't over-mix or it will become rubbery). TMX - 20 seconds, interval speed.
  • 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 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 hotand fresh out of the oven but can also be stored airtight in the fridge.

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. 

Course: Dessert

Share the goodness!

Category: Baked Sweets, Desserts Tags: chocolate, coconutfree, cornfree, dairyfree, dessert, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, nutfree, onionfree, pudding, seafoodfree, selfsaucing, sesamefree, soyfree, sweet, thermomix, vegetarian, wheatfree, yeastfree

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40 Comments

Post a comment
  1. TheQuirkyCalorie says

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

    August 13, 2014
    Reply
    • 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

      August 13, 2014
      Reply
      • TheQuirkyCalorie says

        Thank you so much x

        August 13, 2014
        Reply
  2. Tina Becker says

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

    August 15, 2014
    Reply
    • 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

      August 15, 2014
      Reply
  3. 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…..:)

    August 22, 2014
    Reply
    • Georgia Harding says

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

      August 22, 2014
      Reply
  4. Jen says

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

    March 29, 2015
    Reply
    • Georgia Harding says

      Jen, I’d go with coconut nectar or maple syrup G x

      March 29, 2015
      Reply
  5. 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 🙂

    February 7, 2016
    Reply
    • 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

      February 18, 2016
      Reply
  6. 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

    February 21, 2016
    Reply
    • Georgia Harding says

      You’re very welcome Kerri, thrilled u enjoyed it G x

      February 22, 2016
      Reply
  7. 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.

    May 17, 2016
    Reply
    • Georgia Harding says

      Yes this is a bit special, enjoy G x

      May 19, 2016
      Reply
  8. 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!

    December 10, 2017
    Reply
    • 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

      December 10, 2017
      Reply
  9. Paula says

    5 stars
    So easy and delicious – will be a regular here. Love them, like all your recipes – the gooey centres omg. Devine

    May 13, 2018
    Reply
    • 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

      May 15, 2018
      Reply
  10. 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

    May 17, 2018
    Reply
    • 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

      May 17, 2018
      Reply
  11. Lindsay says

    5 stars
    This dish was amazing – thank you for all your great recipes 🙂

    June 12, 2018
    Reply
    • Georgia Harding says

      You’re very welcome Lindsay – thanks for your feedback and the 5 stars ? G x

      June 15, 2018
      Reply
  12. Nic says

    5 stars
    Great recipe, simple enough for my 9 year old son to make. Delicious with whipped cream!

    July 27, 2018
    Reply
    • Nic says

      P.S I did add an extra half cup of water to make more sauce, perfect.

      July 27, 2018
      Reply
    • 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

      July 30, 2018
      Reply
  13. Kate says

    5 stars
    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!

    May 27, 2019
    Reply
    • 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

      June 3, 2019
      Reply
  14. Alanna says

    5 stars
    Yummm!! Hubby & child went back for seconds of the GF version. Super quick and easy to make with common pantry ingredients

    August 17, 2019
    Reply
    • Georgia Harding says

      So glad you all enjoyed it Alanna. Appreciate your feedback and the 5🌟s G x

      August 22, 2019
      Reply
  15. Katie says

    5 stars
    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!

    September 1, 2019
    Reply
    • 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

      September 2, 2019
      Reply
  16. Linda says

    Hi can I use only almond meal flour instead of spelt flour

    October 5, 2019
    Reply
    • 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

      October 7, 2019
      Reply
  17. Abbey Lewis says

    Can I substitute with just normal flours?

    January 9, 2020
    Reply
    • Georgia Harding says

      I haven’t tested it but it should be just fine Abbey. Enjoy G x

      January 10, 2020
      Reply
  18. Marnie says

    4 stars
    Excellent, healthy and dare I say nutritious!
    So appreciate all the recipes you share. They
    have substantially changed my family’s life!!

    May 23, 2020
    Reply
    • Georgia Harding says

      Ah that’s so lovely to hear Marnie, I love sharing them too so it’s a win win G x

      May 25, 2020
      Reply
  19. Helen says

    5 stars
    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.

    May 28, 2020
    Reply
    • 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

      June 1, 2020
      Reply

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