Chocolate self saucing pudding was the really special dessert we occasionally had whilst growing up. Mum used to make it every now and then and when I moved out I took a copy of her recipe. I’ve made it a few times and every time I do it brings back fond memories of eating it as a kid. Last night I decided I’d take it upon myself to try my best at a gluten free version of that sweet, chocolatey goodness, being that I have quite a few GF followers and well, I wanted chocolate pudding and felt like having a play with mum’s recipe. I’m very happy with how this has turned out and I really hope it makes you happy too!
100 coconut sugar
20g cacao powder
500g boiling water
110g buckwheat kernels (hulled)
80g coconut sugar
60g coconut oil (or butter)
20g tapioca starch
20g cacao powder
2 tsp baking powder
1 tsp vanilla powder
125g almond milk (or other milk of your choice)
1. Preheat oven to 180°C. Fill your kettle and boil.
2. Place sugar and cacao powder (listed under sauce ingredients) in a small bowl. Combine with a spoon. Set aside.
3. Now to make the pudding batter… Place buckwheat and sugar in mixer bowl. Mill for 30 seconds/speed 9/MC on.
4. Add coconut oil (or butter), tapioca, cacao, baking powder, vanilla and milk to mixer bowl. Mix for 8 seconds/speed 3/MC on (if your butter was cold from the fridge, increase speed at this step to speed 5). Transfer to a 1.5L oven safe dish.
5. Sprinkle with coconut sugar and cacao you set aside at step 1.
6. Measure out the boiling water into a jug then slowly pour it over the back of a spoon onto the pudding.
7. Bake for 35-40 minutes.
– Do NOT attempt to replace the buckwheat in this for almonds, it does not work.
– If you can have gluten, you can use 140-150g unbleached white spelt flour in place of the buckwheat and tapioca.