Vegan Self-Saucing Chocolate Pudding
A chocolatey and fudgy self-saucing vegan pudding that’s almost as quick to put together as it is to eat. It comes together in one baking dish and is as easy as baking gets.
Self-saucing puddings miraculously come together thanks to their three layers - one of batter, one of sugar and one of a hot liquid which seeps into the batter as it bakes, creating its trademark sauce at the bottom of pudding. This one uses melted chocolate mixed with boiling water as it’s liquid layer, which creates a thicker sauce, but you can also use boiling water if necessary.
115g plain flour
80g caster sugar
3 tbsp (20g) cocoa powder
½ tsp baking powder
60g plant based butter, melted
130ml plant based milk, at room temperature
3 tbsp light brown sugar
2 tbsp (14g) cocoa powder
60g dark chocolate, finely chopped
120ml boiling water
Preheat the oven to 180˚C fan/200˚C conventional. In a large bowl whisk together the flour, sugar, cocoa powder and baking powder.
Make a well in the centre and add the plant based milk and melted butter. Fold the wet ingredients into the dry, until just combined.
Pour the batter into a baking tin, pie dish or skillet. In a small bowl, combine the light brown sugar and cocoa powder and sprinkle it evenly over the batter.
Last, add the chopped chocolate to a bowl and cover it with the boiling water. Stir the chocolate until it melts. Pour the mixture over the batter and sugar mixture.
Transfer the tin into the oven, and bake it for 25-30 minutes - until the centre looks mostly set.
Serve the pudding topped with plant based cream or ice cream.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.