This Chocolate Self Saucing Pudding is a cinch to whip up in the Thermomix! A little bit too easy maybe… And the results are amazing.
I’ve always loved a good self saucing pudding. They’re such a classic, comforting dessert and this one is a very good one! Nice and chocolatey and the perfect pudding to sauce ratio. It uses a bit more water than other self saucing puddings, because I wanted it really saucy… who doesn’t love lots of sauce?! Just look at it!
Chocolate self saucing pudding in the Thermomix is something I set out to do, using my mum’s self saucing pudding as inspiration. I remember bowls of this in my childhood from time to time, we loved it!
One big point of difference from mum’s pudding, is that my version is gluten free! Don’t let that put you off – gluten free baking can be a little tricky, but it doesn’t have to mean dry and crumbly! This is far from those things and I think you’ll actually be amazed that this IS gluten free when you try it!
Making ingredient substitutions
Don’t worry if you prefer to take more of a traditional route, or want to veer off my original! This is a very forgiving recipe and I’ve included plenty of tried and tested variations for you.
Don’t want to make it gluten free?
If you’d prefer to not make it gluten free, the buckwheat and tapioca can be replaced with 140g spelt or plain flour.
To reduce by another ingredient, you could use self raising flour in place of the spelt/plain flour. That way you can then leave out the baking powder since the raising agents are included in self raising flour.
Need to make it dairy free?
No problem, just choose coconut oil for the fat and a plant based milk in place of ‘regular’ milk.
Cacao vs. Cocoa
Either option works just fine in this. Cacao is a minimally processed ingredient, where cocoa is more processed and can sometimes include extra additives. Whichever of the two is in your pantry will work well.
In my kitchen, I do have a few different types of sugars. I’ve made this with coconut sugar, rapadura and raw sugar (not all at the same time lol) and they all work well.
The sugar I use the vast majority of time when sugar is needed, is coconut sugar. I like that it has a slightly lower GI than other sugars, it’s less processed and (although minimal) it does have extra nutrients. I also love the flavour it gives baked goods.
Coconut sugar can be pricy if buying small bags in the supermarket, so I buy it in bulk from Loving Earth. The 10kg bulk pack works out substantially cheaper! It lasts a very very long time in air tight containers. Usually I split it with a friend or two, so we don’t have to find the space to store as large a quantity at once.
Chocolate Self Saucing Pudding in the Thermomix: Simple!
This really is very quick to get made and into the oven. The pudding batter is made in the Thermomix then poured into a baking dish. The topping takes seconds, and is added right before baking. A simple mix of cacao powder and sugar is sprinkled over the batter, then this is topped with 500ml of boiling water.
During baking, the topping magically sinks and becomes the saucy bottom! The water going down through the batter produces a lovely moist (yet somehow still light and fluffy) cake-like pudding.
The balance is perfect. A lovely, fluffy pudding with plenty of sweet, chocolate sauce. The only chocolate pudding that I like more than this one, is the Chococherry Self Saucing Pudding in Feel Good Food Made Easy. THAT is un-be-lievable!
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Chocolate Self-Saucing Pudding
- 100 coconut sugar or raw sugar
- 20 g cacao powder or cocoa
- 500 g boiling water
- 110 g buckwheat kernels hulled
- 80 g coconut sugar or raw sugar
- 60 g coconut oil or butter
- 20 g tapioca starch
- 20 g cacao powder or cocoa
- 2 tsp baking powder
- 1 tsp vanilla extract
- 125 g milk of your choice
- Preheat oven to 180°C. Fill your kettle and boil.
- Place sugar and cacao powder in a small bowl. Combine with a spoon. Set aside.
- Place buckwheat and sugar in mixer bowl. Mill 30 seconds/speed 9/MC on.
- Add coconut oil (or butter), tapioca, cacao, baking powder, vanilla and milk. Mix 8 seconds/speed 3/MC on (if your butter was cold from the fridge, increase speed at this step to 4 or 5).
Construction and Baking
- Pour pudding batter into a 1.5L oven-safe dish.
- Sprinkle with the coconut sugar and cacao you set aside at step 2 under "Sauce".
- Measure out the boiling water into a jug then slowly pour it over the back of a spoon onto the pudding.
- Bake for 35-40 minutes.
- If preferred, 140g spelt or plain flour can be used in place of the buckwheat and tapioca.
- Do NOT attempt to replace the buckwheat in this for almonds, it does not work.p
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.