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.
This Self-saucing Chocolate Pudding is my healthy, low sugar take on the classic. A delicious, decadent chocolatey dessert.
- 80 grams butter, melted
- 120 ml (½ cup) milk of your choice
- 1 large free-range or organic egg
- 2 teaspoons baking powder
- 2 tablespoons coconut sugar or rapadura
- 2 tablespoons raw cacao powder
- 115 grams (1 cup) wholemeal spelt flour (gluten-free below)
- 170 gram (½ cup) of rice malt syrup or coconut nectar
- 2 tablespoons raw cacao powder
- 250 ml (1 cup) boiling water
-
Preheat your oven to 180º C. 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.
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.
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