Self-saucing Chocolate Pudding
Servings: 4
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.
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.