This Self-saucing Chocolate Pudding is my healthy, low sugar take on the classic. A delicious, decadent chocolatey dessert.


80 g butter - melted
120 ml milk (½ cup) of your choice
1 large free-range or organic egg/s
2 tsp baking powder
2 tbsp coconut sugar or rapadura
2 tbsp cacao - unsweetened Dutch process or raw
115 g wholemeal spelt flour (1 cup) see gluten-free below

For the sauce

170 g rice malt syrup, honey or maple syrup (½ cup)
2 tbsp cacao - unsweetened Dutch process or raw
250 ml boiling water (1 cup)


1. Preheat your oven to 1800 C/350°F (fan forced). Grease an 8 cup capacity ovenproof dish or four large ramekins.

2. In a food processor or blender mix together the melted butter, milk, egg, baking powder, coconut sugar and cacao until frothy and very well combined. TMX - melt the butter 1 minute, temp 80, speed

3. Add the milk, egg, baking powder, sugar, and cacao and mix 30 seconds, speed 5.

4. Fold through the spelt flour gently until just combined (don't over-mix or it will become rubbery). TMX - 20 seconds, interval speed.

5. In a large jug, dissolve the rice malt syrup and cacao in the boiling water.

6. Place the cake batter into the oven proof dish or divide between the ramekins.

7. Slowly pour the sauce over the back of a large metal spoon to cover the cake mix.

8. Place your dish or ramekin on a tray and bake for approximately 20 minutes for the ramekins and 30 minutes if using a large dish.

9. Serve hot out of the oven with double cream and berries.

Store: Best hot and fresh out of the oven but can also be stored airtight in the fridge.


Dairy-free: Use coconut milk and swap the butter for 80ml of macadamia nut oil or coconut oil. Serve with coconut cream.
Grain and gluten-free: Swap the spelt for half a cup of almond meal and half a cup of buckwheat flour.
Low-fructose: Exchange the coconut sugar for pure stevia (to taste).
Coconut-free: Choose rapadura as your sweetener.