It’s true that you can have a gluten free pudding, and a chocolate self saucing one at that! Oh yes, we are going next level today you guys! Self saucing chocolate pudding is actually one of my Dad’s favourite desserts and therefore one of mine too! It’s rich, gooey and luxurious! Like you’re in a fluffy, chocolatey cloud of deliciousness, yum?!
You will LOVE digging into this and having all of that velvety warm sauce drizzle out…. isn’t that the epitome of a dessert?! I suggest serving this fresh fresh cream straight from the carton, or you can whip it up and have it lovely and thick. Custard also works a treat with this chocolate pudding. Sprinkle a little or generous (let’s be honest, it’s a generous amount) of icing sugar! Or cacao! Oh the options are endless.
This is my first pudding I’m posting for you guys and I’m unsure as to why it has taken me this long! Goodness golly gosh! Well fear no longer, it is here, I’m sure you weren’t too worried. This chocolate pudding is perfect it you’re having dinner guests over because it makes the ideal amount for group to share, or a family of 3-5, depending on your desired amount of pudding you want to consume, I hope it’s large!
There is currently still a quarter of my chocolate pudding still in my refrigerator and I think I’ll have to drag myself off of my bed, turn on the oven and heat some up, whilst you get into that kitchen of yours to bake yourself one and we can enjoy it together!
- 1 cup gluten free self raising flour*
- 2 Tbsp cacao powder
- ½ tsp salt
- ¾ cup coconut sugar
- ½ cup almond milk
- 30g butter or coconut oil, melted
- 1 tsp vanilla
- ¾ cup coconut sugar
- ¼ cup cacao powder
- 1¾ cups hot water
- Preheat oven to 180ºC (356ºF). Grease a 23cm round baking dish with butter or coconut oil.
- In a large mixing bowl, sift flour, cacao and salt together.
- Add sugar, mix well.
- Stir in milk, butter or oil and vanilla, until well combined and smooth.
- Evenly spread into prepared dish.
- In a small mixing bowl, combine sugar and cacao.
- Sprinkle mixture over top of pudding in an even layer.
- Gently pour hot water over the top.
- Carefully place in oven and bake for 45-50 minutes or until cracks appear on top and edges have browned.
- Remove from oven and let cool for a couple of minutes.
- Sprinkle a dusting of icing sugar or extra cacao powder to serve.
*If you don't have self raising flour, simply add 2 teaspoons of baking powder to the 1 cup regular flour.