Chocolate Self-Saucing Pudding

This is the chocolate self saucing pudding recipe my mum taught me! This classic dessert has a soft, cakey pudding surrounded with a thick and rich, gooey chocolate sauce. It is ready to eat in just 45 minutes, plus this version is made dairy free and is perfect for cosy winter evenings.

Course Dessert

Cuisine Australian

Dietary & Allergen Dairy Free, Gluten Free Option, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings serves

Calories 297kcal

Author Sally

Equipment

Ingredients

For the pudding:

60 grams dairy free butter melted
1 egg room temperature
1 teaspoon vanilla extract
110 grams white sugar/granulated sugar
125 ml dairy free milk
150 grams plain flour/all purpose flour
2 tablespoons cocoa powder
2 teaspoons baking powder

For the sauce:

110 grams white sugar/granulated sugar
2 tablespoons cocoa powder
375 ml hot water

To serve (optional):

dairy free vanilla ice cream
fresh strawberries

US Customary - Metric

Instructions

Preheat the oven to 180°C/350°F.
In a large bowl, whisk together the 60 grams dairy free butter, 1 egg and 1 teaspoon vanilla extract until just frothy. Add the 110 grams white sugar/granulated sugar and continue to whisk. Add the 125 ml dairy free milk and whisk again until combined.
Sift the 150 grams plain flour/all purpose flour, 2 tablespoons cocoa powder and 2 teaspoons baking powder directly into the bowl and whisk until the batter is thick.
Pour the batter into an ovenproof casserole dish.
Mix the extra 110 grams white sugar/granulated sugar and 2 tablespoons cocoa powder together and sprinkle evenly over the top of the batter.
Pour the 375 ml hot water over the back of a metal spoon and over the batter, so it spreads evenly without disturbing the batter underneath.
Bake for 30–35 minutes, or until the top is lightly spongy.
Serve while still warm with dairy free vanilla ice cream and fresh strawberries.

Notes

Gluten free option: use a gluten free plain flour blend in place of the plain flour.

Nutrition