Chocolate Pecan Self-Saucing Pudding
Serves 4 - 6
(http://3.bp.blogspot.com/_xPQX2B20Qx0/S97Elwf31FI/AAAAAAAAA3k/9wdyi-nJ8SI/s400/chocolate+pudding.jpg)
I love chocolate self-saucing pudding, but I haven't made it for ages because of the amount of sugar in it... so I was very happy to find a healthy version in Cyndi O's cookbook! I've changed it slightly to make it dairy-free, and it's also wheat free and naturally sweetened. You could easily make it gluten free by using gluten free flour.
1. Preheat oven to 180 degrees C. Grease a 2 litre baking dish.
2. In Thermomix, mix together on speed 4 for 10 seconds:
- 150g wholemeal spelt flour (can grind spelt grain first)
- 50g Rapadura
- 2 tablespoons organic cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 egg
- 100g rice-almond milk
- 2 tablespoons macadamia oil (or grapeseed/light olive oil)
- 1 teaspoon vanilla extract
- 50g whole pecans
3. Scrape mixture into baking dish, and add sauce ingredients to Thermomix, mixing on speed 4 for 10 seconds:
- 25g organic cocoa powder
- 80g Rapadura
- 350g boiling water
4. Carefully pour sauce mixture over cake batter, pouring over the back of a spoon so it doesn't make a hole in the batter. Bake for about 30 minutes, until done.
Members' comments
CP - QC could the following ingredients be substituted with the same weight and still end up with a great flavour:
wholemeal spelt flour - with normal plain flour?
rapadura - with brown sugar?
rice almond milk - with normal milk?
QJ's answer - Yes, that would work fine
earth mumma - saw this on your website last night. We had it for desserts and it was delicious. It was just so easy to make. I used half wholemeal/half plain spelt, but next time I think I will try for more wholemeal. I didn't have any rapadura sugar (over $7.00 per 300gm here in Bendigo) so used organic raw sugar instead. I have also managed to get some raw organic cocoa butter and was wondering if it would work using this instead of the macadamia nut oil. This is a definite dinner party winner.
Tebasile - I made it with 200 g soaked barley and walnuts tonight. It was delicious Jo. Thank you for this interesting guilt free recipe. Lots of leftover for me tomorrow.
The pudding was a last minute but very good decision. I milled all ingredients on speed 10 instead 4, since the hulled barley was soaked unmilled overnight with some lemon water. Soaking the flour would be a good idea, if you plan ahead.
Ruth - I made this tonight with EVOO (although not a strong flavoured one) and it was great. It's a good last minute winter dessert for me as I always have those ingredients in the cupboard, except maybe pecans but can always substitute those. Thanks for posting it.
Chelsea - We LOVE this pudding!!! Thanks so much Jo. I think this is our new favourite Quirky recipe. Adding in the soaking step worked really well. I mixed the freshly milled spelt flour with all of the milk from the recipe (I used cows milk) and a tsp of cider vinegar. I then left it covered at cool room temperature for 8 hours. After that time I added it in to the recipe and continued on. I did add an extra 40g of milk at the end though, as I felt the pudding batter was a bit thick with the soaked flour. Yummy!
VHJ - The taste of the end product was very nice. Next time I make it I will either reduce the amount of barley (& mill it a little more) or add a little more milk. All in all I'm happy with my first effort at milling and soaking whole grain so it's onward and upward from here. Thanks Quirkycooking.
CC - Made this for dessert tonight. Yum! Very Chocolatey and Delicious.