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
Serves 6
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.
A question do you add the bouling water to the mix and bake it in the oven? Or is it just me Swede not understanding?
I know this sounds the strangest recipe but you literally follow it as written. Make up the sponge mix and spoon it into the dish. Then you sprinkle over the cocoa/carob and coconut sugar mix. And then you pour the boiling water right over the top of that. It looks like a puddle but have faith. It turns out just like the photo, and is amazing!
Thank you for explaining. And do you think I could use Tigernut instead of green banan flour? I don’t do too well with banans.
Yes probably but you will need to use more tigernut flour, since it’s less dense than green banana flour. I haven’t made it with tigernut so can’t give you that precise amount I’m afraid.
Thanks for that answer. I can’t tolerate banana either. And it’s a bit of an AIP staple.
I wasn’t sure about that either. Thanks for clarifying.
Do you have any recommendations how to scale this down to single servings or two servings? We are a small household.
You should be able to divide the recipe in two quite easily. If you want to divide it into three you’ll be recipe testing for me, so would you let me know how it turns out? [ I’d be interested to know whether you could freeze individual portions, sans boiling water and add that before baking – thinking aloud ] Enjoy the pudding!
I need this in my life!!! I have a billion flours in my cupboard but banana flour isn’t one of them. Think I could sub anything else? I’ve reintro’d most nuts if that helps! Thank you
Lol that’s always the way isn’t it? Have you got plantain flour? I’d try that (although I haven’t done so).
My pin is 7 x 9. Will it overflow if I use this? I was hoping to make it today.
It’ll be fine. Enjoy!
Have you possibly tried almond flour? We have successfully introduced this flour. I don’t own plantain or green banana flour, and neither is available anywhere close to our home. So I’m looking for any other possible options. 🙂
I haven’t tried this with almond flour I’m afraid. If you give it a try, you will likely need to make some adjustments to the recipe. Please do let me know how it goes?