In all honesty, the method for making this recipe is weird. The end result, on the other hand, is anything but. This Self-Saucing Chocolate Pudding is my new favourite dessert, and it’ll soon be yours!
Who’d have thought that a small collection of store cupboard ingredients spooned into a dish, and covered in freshly boiled water could amount to the most delicious sponge atop an equally moreish sauce? It is truly a muddy puddle pre-baking that needs no finesse or skill whatsoever. You may even wonder what on earth you’re doing but, have faith, the end result will have you convinced. This recipe takes just minutes to cook, then all you need do is add a spoonful of yogurt to cut through the richness, and then dig in.
Can I make this recipe ahead?
I would get everything measured out in advance. The cocoa, fat, honey mixture can be melted and left to one side. Quickly assemble and cook the dessert while you’re eating your main course.
Can I freeze this recipe?
It is definitely better freshly made, when the sauce is rich and runny. Yes you can freeze it but reheating will be more successful if you have a microwave.
If you give this a try please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
And if you’re wanting more delicious reintroduction recipes, you’ll love my book The Autoimmune Protocol Reintroduction Cookbook.
Self-Saucing Chocolate Pudding
Prep time: 15 minutes
Cook time: 30 minutes
Print the recipe here!
2 oz grass-fed butter (stage 2) or ghee (stage 1) or 1 oz coconut oil for elimination phase
1/3 cup honey (1/4 cup for elimination phase)
3/4 cup coconut milk
1/2 cup cocoa powder (stage 1) or carob powder for elimination phase, divided
1/2 cup green banana flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
3 tablespoons coconut sugar
1+1/4 cups boiling water
Preheat oven to 350F. Grease a 10 x 7 inch (2+1/2 pint capacity) shallow ovenproof dish.
Put the butter, honey, coconut milk and 1/4 cup of the cocoa powder into a medium bowl set over a pan of simmering water. Melt over a low heat, stirring frequently.
Put the green banana flour, baking soda, and cream of tartar into a large mixing bowl.
Stir the butter mixture into the flour mixture and beat until smooth. Pour into the greased dish and level the top.
Mix the coconut sugar and remaining cocoa powder in a small bowl and sprinkle over the top of the pudding mixture.
Gently pour over the boiling water to cover the mixture, and bake for 25-30 minutes or until the sponge is just cooked but the pudding still feels a bit wobbly.
Serve immediately. Divide into bowls with a spoonful of coconut yogurt to cut through the richness.