A healthier self-saucing chocolate pudding

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If there’s one thing I’ve learnt from growing up in NZ, it’s that Kiwi women know their shizzle when it comes to producing sweet treats from an oven. In fact, come to think of it, the thing I miss most from my relationship with my ex boyfriend, is his mother’s pavlova (not sure if this says more about me or him). In addition to pavlova, ginger slice, butter cookies and lolly cake, Mrs. Jones OWNED the self-saucing chocolate pudding which she baked with the help of a vintage cook-book for children(this means its easy, you too can do it!), much love and much BUTTER and white flour and sugar. Excuse me while I wash my mouth out with detergent (I joke I joke!).

Last night, I recreated her pudding by switching some of the ingredients for a “healthier” alternative and it worked. Kaori and Taka (my best friends in Japan) approved big time.

Pudding:
1 cup self-rising wholemeal flour (switch for rice flour with 1 tsp baking powder for a GF alternative)
2 tbsp raw cacao powder
1/2 cup soft brown sugar
4 tbsp extra virgin organic coconut oil
1/2 cup almond milk
1 free range egg

Sauce
1 cup soft brown sugar
2 tbsp raw cacao powder
1 1/4 cup of boiling water

Preheat oven to 180C

In a large bowl, mix flour, cacao and sugar

Combine oil, milk and egg in a jug. Slowly add to flour mixture.

Pour this mixture into a greased oven dish. Smooth top.

Sauce time!

Combine sugar and raw cacao powder then sprinkle evenly over batter.

Slowly pour boiling water over the back of a large metal spoon to cover pudding.

Bake for 20-25 minutes – be careful not to overcook it, you don’t want to make cake.

Serve hot with cream, yoghurt, ice-cream or milk of choice.

4 comments

  1. This sounds seriously excellent! My mouth is watering, I will definitely have to try it. I don’t eat with coconut oil/gluten free stuff, but I’m willing to give some of your recipes a try the next time we have money for new cooking ingredients.

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    1. Hi! You can use brown sugar if you like and it’s not gluten free, I used wholemeal flour hehe and instead of coconut oil you can use the same amount of melted butter! For the other recipes, regular cooking oil or olive oil work too! Lots of love xx There is a picture for this too just cant seem to freakin’ upload it yet!

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  2. Hello Aniza, thank you for stopping by my blog. Your recipes look really nice, just what a sweet tooth like me appreciates. I’ll stay tuned. Good luck to NZ tomorrow in the rugby world cup final, fabulous team, fabulous country. I hope you’re enjoying living in Japan : )

    Liked by 1 person

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