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Cherry Chocolate Pudding

| Holidays & Entertaining, Desserts, Members only

Indulge in this rich and festive cherry chocolate pudding, perfect for holiday gatherings. Made with sweet cherries, cranberries, brandy, and dark chocolate, this dessert is filled with warm spices and topped with a luscious chocolate brandy sauce for extra decadence. This delicious pudding is perfect for those of you who aren’t fans of ‘fruit’ heavy…

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Orange Self Saucing Pudding

| Desserts, Members only

This orange self saucing pudding is a warm, comforting dessert with a soft, spiced sponge and a naturally sweet citrus sauce that forms underneath as it bakes. It’s simple to prepare and made with more wholesome ingredients, making it a beautiful option when you want something sweet but still grounded in real food. The fresh…

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Lemon Yoghurt Pudding

| Desserts, Members only

This Lemon Yoghurt Pudding is a light sponge cake that sits at the top of your dish with a gooey bottom underneath. It is a perfect dessert for citrus lovers. The pudding is gently baked in a water bath which gives a wonderful smooth custard underneath the golden sponge. The pudding is just as delicious…

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Strawberry Bread and Butter Muffins

| Baked Sweets, Desserts, Members only

Introducing delicious, easy to make Strawberry Bread and Butter Muffins! Bread and butter pudding has long been known as an economical dessert and these muffins are an equally delicious and fun way to use up semi stale bread. This recipe is budget friendly (we all need that right now!) and allows for a range of…

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Christmas Pudding (gluten and dairy-free)

| Holidays & Entertaining, Desserts

As requested to add to the festive recipes, this gluten-free and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding. Like any Christmas pudding, there is soaking and slowly cooking, but it’s very easy to make! The result is a dense, fruity pudding that is so iconic on a festive dinner table!

I’ve pushed the sugar down, however the sugar and brandy are what preserves the pudding so I could only go so low. Having said that, this pudding probably won’t keep for months as high sugar pudding do (due to the lower sugar, and the addition of fresh carrot and apple). I make mine about 2 weeks ahead.

Whether you’re celebrating a holiday or just want a comforting dessert, this pudding is sure to impress.

Health benefits

This pudding offers natural sweetness from dried fruits and a boost of fibre from the grated apple and carrot. Almond meal and macadamia nuts add healthy fats and protein, while ginger and spices provide anti-inflammatory benefits.

Ingredients

The recipe combines a variety of dried fruits, citrus zest and juice, warming spices, and almond meal (ground almonds) to create a rich and moist pudding. Optional variations make it adaptable for nut-free diets or different flours.

How to make this gluten-free Christmas Pudding

Soak the dried fruits with citrus zest, lemon and orange juice, and brandy for 24–48 hours for a deep, rich flavour. Mix the soaked fruits with coconut sugar, grated apple and carrot, and combine with the dry ingredients. Transfer the pudding batter to a pudding tin, cover securely, and steam gently for 5 hours. Serve warm with cream, ice cream, custard or brandy sauce for a truly festive treat.

Serving suggestions and how to store

Serve this Christmas pudding with your favourite accompaniments—cream, ice cream, custard or a classic brandy sauce. Wrap leftovers in baking paper and foil, and store in the fridge for up to two weeks, or freeze for up to three months.

Vary the Christmas pudding to suit your dietary needs

For a nut-free plum pudding, substitute almond meal and tapioca with white spelt flour and omit the macadamias. This recipe can also be customised by swapping dried fruits (like raisins) or using maple syrup if you don’t like molasses. I’m personally not a fan of peel in puddings, but feel free to add it if you like.

Try our Christmas Cake or Cherry Chocolate Pudding

Have you tried our Christmas Cake? It’s sensational too. The new Cherry Chocolate Christmas Pudding is a real hit too!

Rich & moist Christmas pudding (gluten and dairy-free) packed with dried fruits, nuts, & warming spices. It's easy to make and perfect for festive celebrations!!
Print Recipe
5 from 2 votes

Christmas Pudding (gluten and dairy-free)

As requested to add to the festive recipes, this gluten and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding.
Prep Time1 day 15 minutes
Cook Time5 hours
rest15 minutes
Total Time1 day 5 hours 30 minutes
Course: Dessert
Servings: 8
Author: Georgia Harding

Ingredients

  • 100 g currants
  • 100 g sultanas
  • 100 g dried cranberries
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ lemon/s – juice and zest
  • ½ orange/s – juice and zest
  • 100 ml brandy – or cognac
  • 180 g coconut sugar or rapadura
  • 1 Granny Smith apple/s – peeled and grated
  • 1 carrot/s – grated
  • 250 g almond meal
  • 100 g macadamia nuts – finely chopped
  • 100 g crystalised ginger – finely chopped
  • 50 g tapioca flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 2 egg/s
  • 50 ml olive oil
  • 1 tbsp organic molasses

Serve

  • cream – or ice-cream
  • Brandy Sauce
Metric – US Customary

Instructions

  • In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover and leave to soak for 24 to 48 hours.
  • Next, mix in the coconut sugar, grated apple and carrot with a wooden spoon in a medium mixing bowl until well combined.
  • In another medium mixing bowl, combine the almond meal, macadamia nuts, ginger, tapioca flour and baking powder with a pinch of salt. Mix well then combine with the coconut sugar/grated fruit mix.
  • In a jug, beat the eggs, olive oil and molasses then mix into the soaked fruit mixture. Add to the almond meal/apple mixture and stir until everything is well combined into a thick batter.
  • Cut a disc of baking paper for the base and top of the pudding. I just draw around the base and top of the pudding tin onto the paper then cut.
  • Generously grease a 2 litre pudding basin and place the smaller cut disc of baking paper to line the bottom of the basin and press down into it. Spoon the pudding mixture in, the basin should be about two thirds full. Place the second disc of baking paper on top of the pudding mix.
  • If you have a pudding tin with a lid, securely fit the lid.
  • If you don’t have a lid for your pudding tin, cover the top of the basin with a large sheet of pleated baking paper and a large sheet of pleated foil, tying tightly with a string to keep in firmly place. Click HERE for a simple demonstration of covering and making a handle to lift the pudding.
  • Once you’ve covered the basin well, place it in a large deep lidded pot big enough to comfortably hold the pudding. Then pour boiling water into the pan (not over the pudding basin, just down the side) so it comes about halfway up the pudding tin. Put the lid onto the saucepan or pot and heat over a low-medium heat so that it simmers gently for 5 hours, checking the water level every hour or two topping up with boiled water when it drops below quarter way. It’s important not to let it simmer dry.
  • Once the pudding has steamed, remove from pot of boiling water and allow to rest for 15 minutes or so.
  • Once cool enough to handle, remove the pudding from the the pan by removing the lid (or foil) and placing a serving plate on top, then flip to invert it.

Serve

  • With cream, ice cream or brandy creme.

Store

  • Wrap in baking paper and then tightly in foil. Store in the fridge for up to two weeks or until ready to serve. Or you can freeze it for up to 3 months (airtight).

Reheat

  • You can place it back into the pudding tin, cover and re-steam it for 30 mins.
  • Or place (wrapped tightly) in the oven 150°C/300°F (fan-forced) for an hour. If you have a steam oven you can definitely reheat it there too.

Notes

Nut-free

Replace the almond meal and tapioca with 250g white spelt flour. Omit the macadamia nuts.
 
 
 
 
 
 

What did you think of this delicious gluten-free and dairy-free Christmas Pudding..let me know below…

Ginger Pear Pan Pudding

| Baked Sweets, Desserts, Members only

This Ginger Pear Pan Pudding is a delicious, quick and easy to make dessert that my ginger loving family adores. Ginger and pear is a perfect match of sweetness and spice, and I do love a scoop of creaminess on top! This is a perfect winter warmer dessert that looks so pretty too! Health benefits…

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Lemon Delicious

| Baked Sweets, Desserts, Members only

Lemon delicious is a light, zesty pudding that my family loves. My version is gluten free and makes a cosy dessert served warm with fresh cream and berries. The puddings are just as delicious cold from the fridge with some Greek yoghurt and stewed fruit dolloped on top. Health benefits Made with coconut or rapadura…

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Strawberry Pan Pudding

| Baked Sweets, Desserts

This Strawberry Pan Pudding has become my family’s all time favourite dessert. Every single one of us loves it equally, which rarely happens. It’s a bonus that it’s super easy to make using only basic pantry staples. It’s so wonderful to enjoy good, basic home cooking made with simple ingredients and a whole lot of love!

If you don’t have a pan that can go in the oven, you can use a cake tin for this. In Step 2, melt the butter in your tin in the oven then proceed as normal. I do love a decent oven-proof pan for these types of recipes though!

Another note is that if you increase the number of serves for this recipe, you should use a larger pan if you have one, otherwise the mixture will be deeper in the pan. Adjust the cooking time to suit.

Health benefits

Made with wholemeal spelt flour, this homemade strawberry pudding recipe offers more fibre and nutrients than your average dessert. Strawberries bring antioxidants and vitamin C, while you can control the sweetness with your choice of natural sweetener. It’s also easy to adapt to gluten-free, dairy-free or vegan diets.

Strawberry Pudding Ingredients

You’ll need a handful of pantry basics – butter (or oil), wholemeal spelt flour, baking powder, milk, rapadura sugar and a touch of vanilla extract and salt. You will also need fresh strawberries and your choice of sweetener (I use rice malt syrup, maple syrup or honey).

How to make this easy strawberry pan pudding

Start by melting the butter in your pan until it just bubbles, then mash the strawberries with your chosen sweetener. Mix the wet ingredients with the flour to form a thick batter and pour it into the hot, buttered pan. Top with the strawberries and transfer to the oven to bake until golden and set in the centre, with the fruit bubbling.

Serving suggestions and how to store

This pudding is best served warm straight from the pan, with a dollop of cream, yoghurt or ice cream. Leftovers can be stored in the fridge and gently reheated. It’s also lovely cold the next day with yoghurt for breakfast.

Vary this to suit your dietary needs

For a gluten-free version, use almond meal and buckwheat flour instead of spelt. To make it dairy-free or vegan, substitute the butter with coconut or macadamia oil and choose a plant-based milk. You can also swap the strawberries for other soft fruits like raspberries, plums, or banana, and top with your favourite nuts for crunch.

This Strawberry Pan Pudding has become my families all time favourite dessert. Super easy to make and with basic pantry staples.
Print Recipe
5 from 11 votes

Strawberry Pan Pudding

This Strawberry Pan Pudding has become my family's all time favourite dessert. Super easy to make and uses just basic pantry staples.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 115 g butter
  • 150 g strawberries (hulled and chopped if large)
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 75 g rapadura sugar (¼ cup – ⅓ cup) to suit your taste
  • 120 ml milk (of choice) (½ cup)
  • 1 tsp vanilla essence – or paste
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 130 g wholemeal spelt flour (1 cup)

Instructions

  • Preheat the oven to 180º C/350°F (fan forced).
  • Place the butter in a medium size non stick or cast iron pan (approx. 22cm) over a low heat to melt.
  • In a medium-sized bowl place the strawberries and sweetener and macerate with a potato masher so they are a bit broken up. Set aside.
  • In a mixing bowl whisk the rapadura, milk, vanilla, sea salt and baking powder until well combined. Pour in the melted butter and whisk some more.
  • Fold in the flour gently until just combined.
  • Place the batter back in the pan that you melted the butter in. Top with the strawberries and cook in the oven for 20-25 minutes until golden (the middle should be set and the berries jammy).
  • You can slice or spoon out of the pan.

Serve

  • As is, or top with double cream, creme fraiche, yoghurt or icecream.

Notes

Gluten-free

Replace the spelt with 3/4 cup almond meal and 1/4 cup buckwheat flour.

Dairy-free and vegan

Replace the butter with 100 ml macadamia nut oil or coconut oil. Choose a dairy-free milk.

Different fruit

Any fast cooking (soft) fruit will work. Berries of any kind, banana and ripe stone fruit are also an option.

Add nuts

I love this topped with macadamia nuts, pecans or flaked almonds.
 
 
 
 
 

Let me know if this becomes a family favourite recipe too!

Sticky Date Pudding

| Baked Sweets, Desserts, Members only

This Sticky Date Pudding recipe is such a warm and cosy dessert! Just right for chilly winter nights. Dates provide the perfect sweetness and being gluten and dairy-free, this is a dessert everyone can enjoy. Plus, it’s super quick and easy to make which could be a bit dangerous! Health benefits Medjool dates are rich…

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Butterscotch Self Saucing Pudding

| Baked Sweets, Desserts, Members only

This Butterscotch Self Saucing Pudding is one for the dessert lovers out there. Using coconut sugar or rapadura gives the pudding a gentle sweetness with such a delicious flavour. A lovely baked crust on the pudding with gooey sauce underneath and dolloped with cream- a truly delightful mix of tastes and textures that will please…

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Maple Chai Chia Pudding

| Breakfast, Healthy Lunchbox, After School Snacks, No-bake Sweets, Members only

This gluten-free Maple Chai Chia Pudding with Rhubarb and Apple Compote is a delicious and really nourishing start to the day (or snack or dessert). I love this flavour combination so much. The creamy, earthy chai flavours combined with the acidity of the rhubarb is perfect for the cooler months. If you don’t feel like…

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Mango Lime Coconut Chia Pudding

| Breakfast, Healthy Lunchbox, After School Snacks, No-bake Sweets, Desserts, Members only

This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. They make a nice change from overnight oats too. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over…

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Self Saucing Ginger Puddings

| Holidays & Entertaining, Desserts

I love food traditions! However try as I will, I really struggle with eating Christmas pudding. I love a good dessert on special occasions, but the pud leaves me zapped of energy, unable to focus and mentally flat. Not the nicest way to end Christmas festivities! So this week I thought I’d share how I offset a spike in blood sugar with this protein rich dessert whilst still enjoying these decadent Self Saucing Ginger Puddings.

What causes ‘that’ feeling after dessert

So why does Christmas Pudding (and many other high sugar desserts) leave most people feeling rotten? When you eat a really sweet dessert (highly refined carbohydrate), your body responds by producing a large amount of insulin to remove the glucose from your bloodstream, directing it into muscle, fat, liver and various cells to be metabolised (so your body can use it for fuel).

Once this sudden influx of insulin has done it’s job, your blood sugar drops suddenly and at this point you will be left feeling flat and lacking energy. Soon after, you’ll possibly feel hungry again or crave more sweet stuff so the cycle is repeated leaving you physically and emotionally labile. One minute you’re up, next you’ll come crashing down.

Note- I’m not talking in terms of diabetes here, rather an otherwise healthy persons response to high sugar foods.

How to have your dessert, minus the mood and energy swings

So if you enjoy a little sweet treat every now and again (it’s Christmas after all), your best bet is to design it so that the amount of insulin released is more gradual. A lower-sugar dessert made with high-fibre whole foods (as opposed to highly refined carbohydrate), a complete protein and good fats is a great place to start. This combination of food groups helps to temper the breakdown of carbohydrate and conversion to glucose so you don’t feel the highs and lows previously described.

I add a wholefoods protein powder to my desserts as it provides fibre, a complete source of protein and good fats to both nourish and help my blood sugars remain stable, whilst I, enjoy a delicious dessert (without an energy crash, mood swings and brain fog).

The vast world of protein powders

Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?

What to look for when choosing protein powders

When choosing a wholefood-based protein powder, there are several key factors to consider to ensure you’re getting a good-quality and effective product:

Ingredients: Look for a protein powder that is derived from wholefood sources, such as pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If you’re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

Ingredients

This recipe uses butter or macadamia nut oil, milk (regular or plant-based), an egg, coconut sugar, fresh ginger, cinnamon, wholefood protein powder, wholemeal spelt flour, baking powder, and sea salt. For the self-saucing syrup, you’ll need rice malt syrup, honey, or maple syrup combined with hot water.

How to make these self saucing ginger pudding

To prepare these ginger self saucing puddings, start by blending the butter, milk, egg, coconut sugar, ground ginger, and cinnamon until frothy. Add in the rest of the dry ingredients including the protein powder, flour, baking powder, and salt, mixing until just combined. Pour the batter into greased ramekins and place them on a baking tray or sit them in a baking dish. Prepare the syrup by mixing your choice of sweetener with boiling water and pour it over the batter mixture. Bake at 180℃ (fan-forced) for 20-25 minutes, until the tops are golden and crisp, with a sticky sauce at the base. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve these self saucing ginger puddings hot out of the oven, ideally with a dollop of double cream or coconut cream and fresh berries for added flavour and colour. Leftovers (if any!) can be stored in the fridge and gently reheated, though they’re best enjoyed fresh when the sauce is still warm and gooey.

Vary these self saucing ginger puddings to suit

For gluten-free self saucing puddings, swap the spelt flour with a gluten-free flour blend. To make it dairy-free, replace the butter with macadamia nut oil, use a plant-based milk, and opt for a vegan protein powder. If you’d like to skip the protein powder, try ground nuts or seeds as a tasty alternative.

For more delicious, easy to make healthy dessert recipes, click HERE.

Print Recipe
5 from 5 votes

Self Saucing Ginger Puddings

Whilst this Self Saucing Ginger Pudding is satisfyingly sweet, because it contains a nice balance of complex carbohydrate, plenty of protein and healthy fats, it won't leave you feeling low like many desserts - Christmas Pudding I'm looking at you!!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 80 g butter or macadamia nut oil -melted
  • 120 ml milk (of choice) (½ cup)
  • 1 egg/s -beaten
  • 50 g coconut sugar or rapadura (⅓ cup approx.)
  • 2 tbsp ginger root -finely grated fresh
  • 1 tsp ground cinnamon
  • 60 g wholefood protein powder - vanilla or a neutral flavour
  • 65 g wholemeal spelt flour (see gluten and grain-free below)
  • Pinch sea salt
  • 2  tsp baking powder

Syrup

  • 85 g rice malt syrup, honey or maple syrup
  • 180 ml hot water (¾ cup)

Instructions

  • Preheat your oven to 180℃/350℉ (fan forced). Grease 4 ramekins.
  • In a blender or food processor, mix together the butter, milk, egg, coconut sugar, ginger and cinnamon until well combined and frothy.
  • Add the wholefood protein powder, flour, sea salt and baking powder.
  • Mix until just combined (don't over mix or the pudding will become heavy).
  • Divide the batter between the four ramekins (approx. 1½ cup capacity) and place on a small baking tray (makes it easier to pop in the oven and catches any overflow).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter (over a spoon).
  • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

Thermomix method

  • Preheat your oven to 180℃/ 360°F (fan-forced). Grease 4 ramekins.
  • Melt the butter, temp 90, 1 min, speed 4. Add the butter, milk, egg, coconut sugar and cinnamon. Blend speed 1 min, speed 4.
  • Add the wholefood protein powder, flour, sea salt and baking powder. Mix 3 seconds, speed 2 (you may need to scrape the sides with the spatula to fold the last of the lour through the batter). Don't over mix of the pudding will become heavy.
  • Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
  • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

Serve

  • Enjoy hot out of the oven with double cream and berries.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour mix.

Dairy-free

Replace the butter with macadamia nut oil, choose a dairy-free milk and a vegan wholefood protein powder.

No protein powder

Replace with ground nuts (nut meal) or ground seeds. 
 
 

I'd love to hear how you like this delicious pudding? It's my families new favourite dessert! Post a comment or a question below. 

Baked Brown Rice Pudding

| Breakfast

This gluten-free Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners.

One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double as dessert).

In my many years consulting as a Naturopath and assessing patients diets, the one meal where most people failed drastically, was breakfast. I found so many people searching for energy, vitality, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health. In my professional opinion, eating a nutritionally balanced, unprocessed breakfast each and every day is THE very best place to start if you want to improve your overall health and wellbeing. Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Health Benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed. According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.’ I always try to soak my rice before cooking it to ensure it’s as digestible and nourishing as can be.

As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs (see variations for egg-free), and nuts, this makes a wonderful, sustaining breakfast. The additional anti-inflammatory spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to a wintery day.

Ingredients

You’ll need leftover cooked brown rice, eggs, milk, a sweetener like rice malt syrup or honey, and your choice of fruit and nuts for topping. Spices like cinnamon, cardamom, and ginger can also be added for a warming flavour boost.

How to make this baked rice pudding recipe

Start by preheating your oven to 200℃/395℉ and greasing a baking dish. Spread the cooked rice evenly in the dish. Whisk together the eggs, milk, sweetener, vanilla extract, lemon zest, and spices, then pour this mixture over the rice and stir. Top with almonds or other nuts and fruit, and bake for 20-30 minutes until the pudding is set like custard.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Enjoy this creamy brown rice pudding warm from the oven, topped with full-fat natural yogurt, cultured sour cream, or coconut yogurt. Leftovers can be stored in an airtight container in the fridge for a couple of days, making it a great meal-prep option for breakfasts or snacks.

Vary this baked brown rice pudding to suit your dietary needs

For a low-fructose version, use rice malt syrup and low-fructose fruits like berries. The pudding can easily be made dairy-free by using nut or coconut milk and served with coconut yogurt. For an egg-free or vegan option, replace the eggs with chia gel and use a plant-based milk. To make it nut-free, substitute the nuts with seeds or shredded coconut.

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 breakfast recipes, click HERE.

This gluten-free, healthy Baked Brown Rice Pudding is a versatile dessert or breakfast that turns leftover rice into a delicious & nourishing dish.
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4.68 from 34 votes

Baked Brown Rice Pudding

This Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners. It's so much more nourishing than anything in a cereal box. 
Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Servings: 4

Ingredients

  • 2 cup/s leftover cooked brown rice (approx.) I used brown basmati
  • 2 egg/s (these need to be large eggs, approx. 80-90g otherwise use 3 eggs or it won't set quickly)
  • 500 ml milk (of choice) (2 cups)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 tsp vanilla
  • 1 lemon/s -zest finely grated (optional)
  • 1 tsp ground cinnamon (optional)
  • ½ tsp ground cardamom (optional)
  • ½ tsp ground ginger (optional)
  • ¼ tsp ground turmeric (optional)
  • ½ cup/s flaked almonds (or any nut of choice)
  • 1 cup/s fresh fruit -to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

Instructions

  • Preheat your oven to 200℃/395℉ (fan-forced).
  • Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
  • In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, vanilla, zest and spices.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20-30 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Thermomix Method

  • Preheat your oven to 200℃.
  • Grease a small baking dish well and add the leftover brown rice.
  • Place the eggs, milk, sweetener, vanilla, zest and spices in the TMX and mix 30 seconds, speed 4.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20-30 minutes or until set (like a custard).
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Store

  • Store in an airtight container in the fridge.

Notes

Low-fructose

Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free

Choose nut or coconut milk. Serve with coconut yoghurt.

Egg-free

Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Vegan

Combine the egg and dairy-free options above. 

Nut-free

Replace the nuts with shredded coconut, seeds or just omit altogether.
 

I'd love to hear how you like this delicious start to the day. Post your comment or rate this recipe below. 

Self-saucing Chocolate Pudding

| Baked Sweets, Desserts

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.

Low Sugar Self-Saucing Chocolate Pudding, a delicious refined sugar free gooey chocolate treat with variations for fructose, gluten, grain & dairy free
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4.70 from 30 votes

Self-saucing Chocolate Pudding

This self-saucing chocolate pudding is the ultimate indulgence, with a rich, gooey chocolate centre and a light, fluffy cake on top. It’s perfect for a cozy dessert that’s easy to throw together but feels like a special treat. Serve it hot out of the oven with cream or berries for a delicious dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Servings: 4

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)

Instructions

  • 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.

Notes

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. 

Chia Berry Ripe

| Breakfast, After School Snacks, No-bake Sweets

This Chia Berry Ripe is a delicious and nutritious treat that combines the goodness of chia seeds with chocolate berry flavour. Perfect for breakfast or a snack, this easy-to-make dish is packed with fibre, antioxidants, and healthy fats, making it a fantastic option to fuel your day. It’s deliciously sweet enough for a dessert too (my husband thinks it tastes like a cherry ripe, hence the name).

Health benefits

Chia seeds are a powerhouse of nutrition, offering a rich source of omega-3 fatty acids, protein, and dietary fibre, which can help keep you full and satisfied. The addition of berries and cacao powder adds antioxidants and vitamins, supporting overall health and wellness, while coconut milk and coconut water provide hydration and creaminess.

Ingredients

You’ll need fresh berries (raspberries and blueberries work well), chia seeds, cacao powder, rice malt syrup, maple syrup or honey, vanilla paste or powder, ground cinnamon, canned coconut milk, coconut water, and optional lemon zest for extra zing.

How to make this berry chia seed pudding recipe

To prepare this gluten-free, vegan chia pudding recipe, simply combine all the ingredients in a large jar or bowl, stirring or shaking until well mixed. Let it chill in the fridge for at least a few hours or overnight, allowing the chia seeds to absorb the liquid and thicken. If desired, you can give it a stir after an hour to enhance flavour distribution.

Texture Tip

I find people generally either love or struggle with the gelatinous, slightly grainy texture of chia. If you don’t like the texture, try to blend it smooth or use ground chia seeds to make it.

Serving suggestions and how to store

Enjoy your Chia Berry Ripe as is or topped with extra berries and a drizzle of cashew nut cream for added richness. It’s also delicious with toasted flaked coconut sprinkled on top. Store any leftovers in an airtight container in the fridge for up to three days, adjusting the consistency with a splash of milk if it thickens too much.

Vary this chia seed pudding recipe to suit your dietary needs

For a coconut-free version, simply substitute the coconut milk with your favourite nut milk or dairy milk. If you’re looking for a low-fructose option, sweeten it with rice malt syrup. For those who prefer a smoother texture, consider blending the mixture or using ground chia seeds to create a creamier consistency. Feel free to replace the cacao with chocolate protein powder or add in some hemp seeds to increase the protein in this chia pudding.

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

More Chia Pudding recipes HERE. 

Healthy choc berry chia pudding
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4.84 from 6 votes

Chia Berry Ripe

This is the most delicious flavour combination for a healthy chia pudding - named after the infamous 'cherry ripe' chocolate bar. 
Prep Time10 minutes
Soak2 hours
Total Time2 hours 10 minutes
Course: Breakfast, Dessert, Snack
Servings: 2

Ingredients

  • 50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, smashed up a bit to release their juice
  • 45 g chia seeds (¼ cup)
  • 1 tbsp cacao powder (unsweetened Dutch process or raw)
  • 2 tbsp rice malt syrup or maple syrup (or to taste)
  • 2 tsp vanilla -paste or powder
  • ½ tsp ground cinnamon
  • 270 ml canned coconut milk (1 cup approx.)
  • 125 ml coconut water (½ cup)
  • 1 lemon/s -zest finely grated (optional)

Instructions

  • In a large jar place all of the ingredients and stir or shake to combine well.
  • Place it in the fridge for at least a few hours (I leave it overnight).
  • You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.
  • The longer it is left , the thicker it becomes. Adjust the consistency with more milk if it become too thick.

Serve

  • Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.

Store

  • Store in an airtight container in the fridge.

Notes

Coconut-free

Replace the coconut milk with a nut milk or dairy milk.

Low-fructose

Sweeten with rice malt syrup.

Boost the protein

Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. You can also add hemp seeds or the Power Booster recipe.
 
"The best Chia Pudding flavour combination ever!"
Sally

 

Love to hear if you like this delicious chia pudding.  Post a comment or rate this recipe below!

Strawberry Chia Pudding

| Breakfast, After School Snacks, No-bake Sweets

This Strawberry Chia Pudding recipe is a super simple, healthy, and delicious treat that’s perfect for breakfast, dessert or even an afternoon snack. Made with fresh strawberries, creamy coconut milk, and chia seeds, this recipe comes together in minutes and thickens beautifully in the fridge for a satisfying, naturally sweet pudding. It’s also the perfect no-prep, make ahead brekkie for those days where you need to get going quickly.

Health benefits

The strawberries are a delicious berry with a great antioxidant profile. The coconut milk contains fats which support the immune system, brain, and digestion. Read more about the health benefits of coconut here. The chia seeds are a fibre rich, high protein source of omega-3s and are responsible for the gelatinous consistency. This gluten-free, vegan pudding will keep you full and energised!

Ingredients

For this recipe, you’ll need fresh strawberries, canned coconut milk, chia seeds, and your choice of natural sweetener like honey, maple syrup, or rice malt syrup. A touch of vanilla extract and lime zest adds extra flavour, making this pudding both refreshing and satisfying.

How to make strawberry chia seed pudding

Making strawberry chia pudding is as easy as tossing everything into a blender and giving it a good blitz until smooth. Then, pop it in the fridge for at least 4 hours (or overnight) to let the chia seeds work their magic. If it gets too thick, just stir in a bit of coconut milk or water to loosen it up. With such a short prep time and easy method, anyone can make and enjoy this!

Serving suggestions and how to store

Serve this pudding in a glass, jar or bowl, topped with extra fresh strawberries (or banana), Greek yogurt or a sprinkle of your favourite granola for a bit of crunch. It stores well in an airtight container in the fridge for up to 4-5 days, making it a great make-ahead option for busy mornings or meal prepping. It can also be frozen.

Vary this to suit your dietary needs

If you’re avoiding coconut, swap the coconut milk for almond milk, oat milk, or any dairy alternative. You can also adjust the sweetness to your liking by using more or less syrup or even adding a touch of stevia for a sugar-free option. Feel free to add in vanilla protein powder or some hemp seeds to increase the protein in this chia pudding.

More Chia Pudding recipes HERE. 

Strawberry Chia pudding
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4.77 from 13 votes

Strawberry Chia Pudding

This zesty, delicious strawberry chia pudding has such lovely balance of flavours and it's so simple to make. 
Prep Time5 minutes
Total Time4 hours 5 minutes
Servings: 4

Ingredients

  • 400 g fresh strawberries (approx.) hulled
  • 400 ml canned coconut milk
  • 85 g rice malt syrup, honey or maple syrup (¼ cup) or more or less to taste
  • 1 tsp vanilla -powder, essence or paste
  • 100 g chia seeds (½ cup)
  • 1 lime/s -zest

Instructions

  • Throw it all in a blender and blend on a very high speed until well mixed. Thermomix 30 seconds, speed 6.
  • Refrigerate for 4-24 hours. The longer it is refrigerated, the thicker it becomes.
  • If you find it has become too thick, mix through a little more coconut milk or water to thin it out.
  • Serve in a glass garnished with fresh strawberries.

Tip

  • Some kids (or even adults), don't like the 'tapioca-like' texture of the chia seed. If this is the case just process it for longer or until it smoothes out.

Store

  • Store in an airtight container in the fridge.

Notes

Coconut-free

Replace the coconut milk with a nut milk or dairy milk.

Boost the protein

Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. You can also add hemp seeds or the Power Booster recipe.
 
 

I'd love to hear how you enjoyed this delicious chia pudding - post a comment or rate this recipe below.