Upon seeing my blog for the first time recently, someone said to me, “It’s all chocolate!”
Of course, I got really defensive and responded with, “Hey, that’s not fair!!!”
*Pause while I thought about it*
“No, I guess that’s a pretty valid comment.”
I love chocolate. I think I’ve said that before? Chances are, I’ve said it many times before. I’m not a chocolate addict (or, at least, I’m not ready to admit it yet). But I do love a spot of dark indulgence every now and then, and also in between the nows and the thens.
I am of the firm belief and I will NOT be told otherwise that there is nothing wrong with chocolate. But by chocolate, I mean cacao. Raw cacao, with real natural sweeteners and no emulsifiers (I am looking at YOU, soy lecithin). Real ingredients, turned into exquisite deliciousness.
I am also a long-standing fan of the self-saucing pudding. I mean, who doesn’t like a self-saucing pudding? Guys. It’s SELF-SAUCING. It’s a cake. With a delicious sauce. And it sauces itself! Bravo, inventor of self-saucing puddings around the globe. You, sir or madam, are a genius.
I have a little confession for you all. Get ready. Brace yourselves.
Before my real food epiphany, this was my favourite self-saucing pudding. Click on it, I dare you.
Needless to say, I haven’t had self-saucing pudding in a while. And I was reeeeeally feeling the urge today. So I armed myself with an enormous hankering for chocolate self-saucing pudding and no idea of how to accomplish it without using grains, and I would say I managed to pull off a pretty respectable attempt. It’s almost all gone, only 4 hours after making it. I will let that speak for itself.
Texturally, it’s not quite the same as a regular self-saucing pudding. It doesn’t have such a clear definition between the cakey bit and the saucey bit. The line between cake and sauce is a little blurry here. But oh my word it tastes amazing. On taste alone, it kicks all those other puddings’ saucey butts way out of the ballpark.
Note: I strongly recommend making this when you have lots of people around to eat it (because otherwise you will eat it all, not joking). It is also best served piping hot out of the oven, otherwise the sauce will thicken up too much.
- Pudding Ingredients:
- 250g hazelnuts, soaked for 8 hours or overnight, then drained and rinsed
- 100g raw honey
- 3 eggs
- 40g cacao powder
- ½ tsp bicarb soda
- 50g butter or coconut oil
- 100g of good quality dark chocolate (you can make your own, but Loving Earth coconut mylk chocolate is a great easy alternative)
- Sauce Ingredients:
- 30g cacao powder
- 60g raw honey
- 300g boiling water (good thing you boiled the kettle while making the pudding, hey?!)
- Preheat oven to 165 degrees celsius.
- Grease a baking dish (something rectangular, with a volume of 2L, is ideal; you could do it in 2x20cm cake tins also). Boil the kettle with at least 300g of water in it.
- Put hazelnuts into TM bowl and mill for 20 seconds on speed 9.
- Add remaining ingredients and mix for 10-15 seconds on speed 6.
- Spread pudding mix evenly in baking dish and press little squares of dark chocolate into the top of the pudding.
- Without cleaning the TM bowl, put all ingredients in and mix for 5 seconds on speed 3.
- Gently pour the sauce on top of the pudding - hold the TM spatula just above the pudding and pour the sauce onto the spatula for even and gentle sauce distribution.
- Pop it straight in the oven and bake for approx 40-50 mins.