When I started to make this recipe I wanted to bake a chocolate pudding without the self serving sauce. What I didn’t realise was the way I was making this scrummy dessert meant it would be exactly what I wasn’t looking for.
For one reason or another I decided to use a Bain-marie. I’m not really sure why I decided to use this tool. Basically it’s like boiling the bottom part of the pudding. It means it leaves a small amount of cake uncooked and a lovely chocolate sauce that can smother the pudding.
Although I wasn’t looking for this type of dessert I’m really pleased I found it this way. It was a yummy dish that was easy to bake and even better to eat. Plus it was very well received by my little family. One we will be eating again over the festive season.
What’s your favourite chocolate pudding? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Large mixing bowl
- Electric Whisk
- Nutribullet
- Teaspoon
- Stirring spoon
- Small bowls x 4 or large ceramic dish x 1
- High sided baking tray
Ingredients
- Vegan butter, ghee (if not vegan) or unsalted butter (if not vegan) x 200g
- Coconut sugar x 150g
- Very ripe bananas x 2 large
- Vanilla powder x 1/4 tsp or vanilla extract x 1 tsp
- Spelt flour x 200g
- Raw cacao powder x 60g
- Salt x 1 pinch
- Milk x 50ml
- Take the vegan butter from the fridge a couple of hours before use.
- Preheat the oven to 160°C or gas mark 3.
- When the butter is soft, cream it with the sugar using the electric whisk.
- Add the banana, vanilla powder or extract and the milk to the nutribullet or blender cup and blend until smooth.
- Pour the banana mixture in with the butter and sugar.
- Mix these ingredients together with a whisk.
- Now fold in the flour and raw cacao powder or cocoa powder.
- Sprinkle in a pinch of salt.
- Pour the mixture into the small bowls or one large ceramic dish.
- In the high sided baking tray pour boiling water to about half way up and put into the preheated oven.
- Bake for around 25 – 30 minutes or until the puddings have risen.
- Once the pudding are cooked, remove and leave to cool for a while.
- Then serve and enjoy.
Self Saucing Vegan Chocolate Pudding was very well received by my little family and I gave a couple to my mum who really enjoyed them as well. These were so easy and all of the ingredients are freezable. You could make a batch and store them in the freezer for another occasion. As always I served this with coconut cream and maple syrup but you could serve this with custard or ice cream. However you decide to eat this dessert, as always, please enjoy. Thank you xxx
Googies Kitchen Life 