Chocolate Self-Saucing Pudding
A rich, gooey chocolate pudding that makes its own sauce as it bakes. Gluten free, and easy to make dairy free too.
- Difficulty
- Easy
- Prep time
- 20 min
- Cook time
- 40 min
- Makes
- 12–18 servings
Prep20 min
Cook40 min
What you'll need
Sauce
- 1 1/3 cups brown sugar, packed
- 3/4 cup cocoa powder, sifted
- 1/2 tsp salt
- 500 ml boiling water
Pudding
- 3/4 cup brown sugar, packed
- 1 1/2 cups ground almonds
- 1 1/4 cups gluten-free flour
- 3/4 cup cocoa powder, sifted
- 4 tsp baking powder
- 1/2 tsp salt
- 100 g butter, melted
- 200 ml milk
- 2 large eggs
- 1 tbsp vanilla paste
- 1/2 cup chocolate chunks
How to make it
Preheat the oven to 175°C fan bake. Line a 30 x 20cm baking dish with baking paper (or grease a glass casserole dish with soft butter).
Combine all the sauce ingredients in a bowl and stir until the cocoa powder and sugar have dissolved in the boiling water. Set aside while you make the pudding.
Place the dry pudding ingredients in a bowl and stir together until there are no lumps (use your hands to break down the brown sugar and fully combine it if needed).
Place all the wet ingredients except the melted butter in a jug and whisk until the eggs are just mixed in. Pour the wet ingredients and the butter into the dry ingredients and whisk until just combined. Pour the mixture into the baking dish and smooth it out with a spoon.
Slowly pour the sauce over the back of a spoon onto the pudding. This spreads the liquid so it doesn't all land in one spot, and helps keep the pudding level.
Bake for about 40 minutes. Remove from the oven and allow to cool slightly before serving with cream, yoghurt, milk or on its own.
Notes
To make it dairy free, replace the butter with the same amount of oil and use a plant-based milk. Choose a dairy-free chocolate for the chocolate chunks, or leave them out.
