Margo Flannagan: Two Raw Sisters' Chocolate Self Saucing Pudding
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
You can't go wrong with a good self saucing pudding, and you especially can't go wrong with this self saucing pudding!
Serves: 4
Cook Time: 35 minutes
Cake:
1 cup oat (GF option: buckwheat flour)
1/4 cup cacao powder
1/2 cup coconut sugar
1/3 cup coconut oil, melted
1/2 cup plant-based or dairy milk
1 1/2 tsp baking powder
½ tsp sea salt
2 cups of seasonal fruit, roughly chopped
Sauce:
3/4 cup coconut sugar
3 tbsp cacao powder
1 1/4 cups boiling water
To Serve:
Plant based or dairy ice cream or yoghurt
Method:
Pre-heat the oven to 190C.
- Add all of the cake ingredients to a bowl and mix until well combined.
- In an oven proof dish, pour the cake batter inside and smooth the top. Set aside.
- For the sauce, in a medium bowl add all of the ingredients and whisk together until smooth and shiny. Slowly pour the sauce over the back of a large metal spoon to cover the pudding.
- Place the dish into the oven and cook for 35 minutes.
- Serve hot with vanilla ice cream or yoghurt.
- Any leftovers will keep in an airtight container in your fridge for up to 4 days.
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