A light and fluffy chocolate pudding with puddles of hot fudge chocolate sauce.
Self saucing pudding (serves 6)
Pudding mix -
1 cup gluten free self raising flour (I use doves farm)
4 tablespoons cacao powder
1/2 cup coconut sugar
Generous pinch of salt
3 tablespoons coconut oil
3/4 cup plant based milk (I use rude health almond)
2 teaspoons vanilla extract or 1 teaspoon of vanilla bean paste
Optional: orange zest
3/4 cup coconut sugar
1/4 cup cacao powder
2 cups boiling water
Preheat oven to 180°C .
Lightly grease a medium sized ovenproof dish with coconut oil.
In a large mixing bowl sift the flour, cacao, sugar and salt together and mix until combined.
Melt the coconut oil, then mix together with the milk and vanilla. Add to the mixing bowl and stir everything together until you’re left with a beautifully smooth, thick batter.
Spoon into the prepared oven dish and spread out until it’s evenly distributed.
To make the topping simply add the cacao, salt and sugar to a bowl and give it a good mix. Sprinkle evenly over the pudding batter then pour the boiling water over the top of the pudding - if you pour the water on to the back of a spoon held over the pudding, it helps to prevent the water from pooling and ensures that it will pour then bake it evenly.
Pop into the oven and bake for 25-30 minutes or until the top has beautifully browned with little cracks in the surface and it’s slightly springy to the touch.
Remove from oven, let it sit for a couple of minutes then serve immediately with fresh berries, coconut yoghurt or ice cream.
NOTE: you can store any leftovers in the fridge and reheat in the microwave. It won’t be as runny, but it will still be delicious.