Chocolate Self Saucing Pudding

A new spin on an old favorite with a few better-for-you ingredients subbed in. If you don't have spelt flour or the fancy sugars, you can always use plain flour and brown sugar. I like using coconut sugar, it gives it a really lovely flavour.
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Servings 6


  • 70g butter
  • 140g milk
  • 1 egg
  • 120g coconut or rapadura sugar
  • 25g cacao powder
  • 170g spelt flour
  • 2tsp baking powder
  • 120g coconut or rapadura sugar, extra
  • 20g cacao powder, extra
  • 450g just-boiled water
  • ice-cream, to serve


  • Preheat oven to 180 degrees (160 degrees fan-forced). Oil a 6 cup capacity baking dish.
  • Place the thermal bowl on the scales and weigh the butter into it. Run EXPERT / 1 minute / speed 2A / 90 degrees / cap ON to melt the butter.
  • Add the milk, egg, sugar and cacao powder. EXPERT / 30 seconds / speed 12 / 0 degrees / cap ON. Stop to scrape down the sides if needed.
  • Add flour and baking powder. EXPERT / 30 seconds / speed 8 / 0 degrees / cap ON. Pour mixture into prepared baking dish.
  • Place a small bowl on the scales and add the extra sugar and extra cacao. Combine well, pressing out any lumps with the back of a spoon. Sprinkle over the pudding mix.
  • Carefully pour over the just-boiled water, place in oven and bake for around 40-45 minutes, or until cooked. Test with a toothpick or skewer in the center of the pudding. Remove from oven and serve with ice-cream.


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