ON THE MENU: Heavenly Chocolate Self Saucing Pudding

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Lately I’ve had cravings for my Dad’s indulgent desserts especially his widely loved self saucing puds but I’ve been hesitant due to the ingredients. I thought about how I could slightly alter this family recipe by using better quality and nutrition dense ingredients yet not so far off track that my other family members would notice. I swapped out regular flour for spelt flour, cane sugar for coconut sugar and substitued half the cocoa for cacao. If you’d like to, you can also swap out butter for coconut oil, milk for coconut milk and the cream for coconut cream. So this is my cleaner take on my Dad’s Chocolate Self-Saucing Pudding.


1 C spelt flour
1 tsp baking powder
2 tbsp cocoa powder – can substitute for cacao
1/2 C coconut sugar
80 g butter or coconut oil – liquified
1/2 C milk – you can use coconut if you wish
1 free-range egg
300ml cream whipped + fresh berries – to serve

3/4 C coconut sugar
2 tbsp cocoa powder, sifted
1.5 C boiling water


Preheat oven to 180 degrees Celsius. Grease a large 8 C capacity ovenproof baking dish. I personally prefer a wider dish than a deeper dish.

Sift the spelt flour, baking powder and cocoa (or cacao) into a large mixing bowl. Stir through the coconut sugar using a fork.

Add butter (or coconut oil), milk and egg in a jug. Whisk well. Slowly add to flour mixture, whisking until well combined and smooth. Pour this into your baking dish and smooth over the top.

To make the sauce you will need to sprinkle over the coconut sugar and cocoa powder combined. Slowly pour boiling water over the back of a large metal spoon to cover the pudding. This will prevent the water from disturbing the sugar mixture too much.

Place the dish on a baking tray to catch any overflow that may occur. Bake for 35 – 40 minutes or until the pudding bounces when pressed gently in the centre. Serve straight from the oven with whipped cream and berries.

Recipe c/o


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