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Self Healthy Saucing Chocolate Pudding
4.78 from 18 votes

Self-saucing Chocolate Pudding

This Self-saucing Chocolate Pudding is my healthy, low sugar take on the classic. A delicious, decadent chocolatey dessert.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 4

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)

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. 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 - 10 seconds, interval speed, fold in flour from sides.
  • 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.

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.