When I was growing up, there were two pages of a particular favourite family recipe book that were smothered in ingredients, often requiring a carefully executed prising apart. The first was ‘Peach Crisp’ (otherwise known as a crumble) and the other was Chocolate Self-Saucing Pudding. We probably made those dishes so often that getting the recipe book out was unnecessary, but it was part of the ritual and excitement of impending delight!
My brother was the king-pin maker of self-saucing pudding. Pudding and gingernut biscuits were his style, and we all dug in with joy when he made a batch. I’m not actually sure if he’s still the mad-fan that he was in those days, but every time I think of a self-saucing pudding I think of those stuck pages and his excited face peering at the end result. SO, for the sake of nostalgia; Matt, this is for you!
My version here developed through many many trials. You’ll note the inclusion of hazelnut flour is a bit unusual. You can swap it out for extra ground almond, but if you have it, it gives the pudding a delicious deep flavour! FYI – I make mine by blitzing raw hazelnuts in my magic bullet until they turn to a flour-like consistency.
I hope this dessert brings back many a happy childhood memory for you!
Chocolate Self-Saucing Pudding (serves 4)
2 tbsp honey
1/4 cup full-fat coconut milk (you can substitute for full-fat cows milk here if you are ok with dairy)
1 tsp vanilla extract
2 tbsp tapioca flour
2&1/2 tbsp coconut flour
4 tbsp almond flour
2 tbsp hazelnut flour (or extra almond flour)
3 tbsp cocoa
1/2 tsp baking soda
1/4 tsp salt
2 tbsp cocoa
1 tbsp tapioca flour
1/2 tsp vanilla extract
1/4 cup cold water
1 & 1/2 tbsp honey
1 cup boiling water
Preheat the oven to 180’C/320’F. Grease a ceramic or glass dish/bowl with coconut oil (I use my 1.4L capacity glass loaf pan – 25cmx15cm)
Heat the honey in a medium sized pot over a med-low heat until melted. Remove from the heat then whisk in the eggs to well combined. Add the coconut milk and vanilla extract, mix to combine. Sift in the coconut flour, hazelnut flour, almond flour, cocoa, baking soda, and salt. Mix well to combine. You want it to be roughly the texture of a muffin mixture (if it’s too runny, add in a sprinkle more coconut flour after the sitting time…) Allow to sit for 10 mins for the coconut flour to absorb then give another quick mix. Spoon into the greased dish/bowl.
In a small bowl, mix together the sauce measures of cocoa, tapioca flour, vanilla extract, salt, and cold water to a smooth slurry. Pour over the boiled water whilst whisking then add the honey, stir until the honey has melted completely. Pour this liquid over the pudding mixture in the dish/bowl.
Place in the oven, cook for approx 25-35mins or until the risen cake section is springy (no longer mushy) to the touch. Self-saucing pudding can be a tricky one to measure when it is correctly cooked. Often the sauce will accumulate at the bottom of the pan and ‘cakey’ part of the pudding on top. You want to make sure the cake section is cooked (can insert a knife through it and bring it back clean) but don’t overcook so much that the sauce thickens to nothing.
Remove from the oven, serve and enjoy with your favourite dessert sides!