Saturday, 19 December 2015

Gluten Free Chocolate Self Saucing Pudding (originally published 5/6/13 From Camille's Pantry)

Gluten Free Self Saucing Chocolate Pudding
There is nothing nicer than warm chocolate pudding on a cool winter night. A few weeks ago when the weather started to change I went looking for a pudding recipe to make with my son. When I was kid the old self saucing pudding was a huge favourite every weekend after the Sunday night roast. Mum liked it because it was cooked in the same bowl it was mixed up in. The kids liked it because we got to make it as well as eat it and Dad always liked a bit of dessert after dinner!
Gluten Free Self Saucing Chocolate Pudding
(c) Daisy Hedge 2013

There are heaps of recipes out there and I couldn't find the old one that my sisters and I used to make so this is an amalgamation of about 4 that I found and amazingly my experiment worked first time - 2nd, 3rd and 4th attempts to get the gluten free version just right!

Equipment: I use a oven proof pudding/mixing bowl that is about 8 cups or 2 litres in size. You could mix this in a bowl and transfer to some over type of oven proof dish but this way really reduces the washing up.


1 cup GF self raising flour (I used Woolworth's Macro Range)
3/4 cup brown sugar
1/2 cup GF cocoa
1/2 cup milk
1 teasp vanilla essence
30g melted butter

3/4 cup brown sugar
1 3/4 cups boiling water
1/2 cup GF cocoa


1. Preheat oven to 180 C (160 C fan forced).
2. Take the pudding bowl and combine all the dry pudding ingredients.
3. In a measuring jug combine the milk, butter, and vanilla.
4. Make a well in the centre of the dry mix and pour wet mix in combining well.
5. In a measuring jug combine the brown sugar, cocoa and boiling water.
6. Gently pour the sauce mixture into the bowl. This can be done by pouring the liquid onto the back of a spoon resting on the inside edge of the bowl. The batter will be covered by the liquid but it will rise up through it as it cooks.
7. Put the bowl carefully into the oven and bake for 45 minutes.
8. When baking has finished allow the pudding to cool for 15-20 minutes. This allows the sauce to thicken. 
9. Serve with cream or ice cream. You could do what we kids did - just eat out of the bowl!

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