Chocolate Self-Saucing Pudding

This family favourite classic chocolate self-saucing pudding has a soft cakey pudding surrounded with a thick and rich, gooey sauce and is ready to eat in just 45 minutes. This version is made dairy free and is perfect for cosy winter evenings.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 35

Total Time 45

Servings serves

Calories 297kcal

Author Sally

Ingredients

For the pudding:

¼ cup (60 grams) dairy-free butter melted
1 egg room temperature
1 teaspoon vanilla
½ cup white sugar
½ cup dairy-free milk
2 tablespoons cocoa powder
1 cup plain flour
2 teaspoons baking powder

For the sauce:

½ cup white sugar
2 tablespoons cocoa powder
1 ½ cups hot water

Instructions

Preheat the oven to 180°C. In a large bowl, whisk together the melted butter, egg and vanilla until just frothy. Add in the sugar and continue to whisk. Finally add in the dairy-free milk and continue to whisk until combined.
Sift the cocoa powder, plain flour and baking powder directly into the bowl and whisk until the batter is thick.
Pour the batter into an oven proof casserole dish. Mix the extra sugar and cocoa powder together and sprinkle over the top of the batter. Pour the hot water over the top by pouring it over the back of a metal spoon and place the pudding in the oven for 30-35 minutes or until the cake top is lightly spongy.
Serve the pudding while still warm with vanilla ice cream and fresh strawberries.

Notes

I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition