There is nothing else quite like self-saucing chocolate pudding. This delicious recipe by Whole Daily will take you back to your childhood where the smell of chocolate heaven curls through the air, triggering memories of sweetness and deliciousness.
- 1 cup buckwheat flour.
- 2/3 cup almond milk (or milk of your choice)
- 1/3 cup raw cacao powder.
- 1/3 cup olive oil.
- 1/2 cup rice malt syrup.
- 1 egg lightly beaten.
- 1/2 tsp baking powder.
- 1/4 tsp bicarb soda.
- 1 tsp apple cider vinegar (this activates the bicarb and helps the pudding to rise)
- Mix together until combined into a batter.
- Pour into a 20cm baking dish or 4 ramekin dishes.
- 1/4 cup raw cacao powder.
- 1/3 cup rice malt syrup.
- 2 tbls honey (optional, I like the rich flavour honey gives as rice malt syrup is very plain but you can omit if you like)
- 1 1/4 cups boiling water.
- Mix together.
- Using a large spoon or spatula so you don’t damage the pudding batter, carefully pour the chocolate sauce over the back of the spoon or spatula into the baking dish over the batter*. You don’t want to be too rough and break the mix up too much as it may end up with a sloppy texture – so just go slow.
- Bake in the oven* for 20-30 mins depending on your dish size until the centre of the pudding is firm.
Take out and dish up.The chocolate sauce will float on top and as the pudding cooks it sinks to the bottom of the baking dish. It’s worth laying a tray under the rack that the baking dish is on to catch any sauce drips that may bubble over the side, so you don’t end up with them burnt to the bottom of your oven.