Thermobexta’s Chocolate Self Saucing Pudding

img_6745Chocolate self saucing pudding was the really special dessert we occasionally had whilst growing up. Mum used to make it every now and then and when I moved out I took a copy of her recipe. I’ve made it a few times and every time I do it brings back fond memories of eating it as a kid. Last night I decided I’d take it upon myself to try my best at a gluten free version of that sweet, chocolatey goodness, being that I have quite a few GF followers and well, I wanted chocolate pudding and felt like having a play with mum’s recipe. I’m very happy with how this has turned out and I really hope it makes you happy too!

100 coconut sugar
20g cacao powder
500g boiling water

110g buckwheat kernels (hulled)
80g coconut sugar
60g coconut oil (or butter)
20g tapioca starch
20g cacao powder
2 tsp baking powder
1 tsp vanilla powder
125g almond milk (or other milk of your choice)

1. Preheat oven to 180ยฐC. Fill your kettle and boil.

2. Place sugar and cacao powder (listed under sauce ingredients) in a small bowl. Combine with a spoon. Set aside.

3. Now to make the pudding batter… Place buckwheat and sugar in mixer bowl. Mill for 30 seconds/speed 9/MC on.

4. Add coconut oil (or butter), tapioca, cacao, baking powder, vanilla and milk to mixer bowl. Mix for 8 seconds/speed 3/MC on (if your butter was cold from the fridge, increase speed at this step to speed 5).ย Transfer to a 1.5L oven safe dish.

5. Sprinkle with coconut sugar and cacao you set aside at step 1.

6. Measure out the boiling water into a jug then slowly pour it over the back of a spoon onto the pudding.

7. Bake for 35-40 minutes.

– Do NOT attempt to replace the buckwheat in this for almonds, it does not work.
– If you can have gluten, you can use 140-150g unbleached white spelt flour in place of the buckwheat and tapioca.


17 thoughts on “Thermobexta’s Chocolate Self Saucing Pudding

  1. Thank you so much, my tribe are wanting self saucing puds these cold nights. Love the substitution of ingredients. You are amazing ๐Ÿ™‚


  2. Yum, especially with whipped cream! I used buckwheat flour as I already had that. It IS sweet but not sickly sweet, it’s on my ‘yes’ list! Really nice cold the next day too. ๐Ÿ™‚


  3. delicious! easy to make and simply scrumptious!
    I made this with a variation of Quirky Cooking’s gf flour mix from her cookbook. I used 130g of the mix to replace the buckwheat and tapioca.
    it was perfect!
    thanks for another brilliant recipe xx


  4. This is delicious!!! I made the spelt flour variation and it was light and fluffy, had lots of sauce and wasn’t too sweet. I added a jaffa twist by increasing the flour by 20g, adding the grated zest of 1/2 orange, 4 tbsp orange juice and a glug of Cointreau. Thanks for a delicious dessert recipe.


  5. This chocolate pudding was amazing! Best chocolate pudding recipe I’ve tried. Will definitely be making it again. I used vanilla paste instead of vanilla powder as that is all that I had. Thanks for another amazing recipe, Bec!


    1. I haven’t tried it with either, but would suggest regular plain flour should work fine, gluten free plain flour should also be ok. If you have xantham gum, add 1/2 tsp if using GF flour but if you don’t have it, it just might be a bit crumbly. Don’t use SRF, as it’s already got raising agent in it.


  6. Just realised I’ve never reviewed this! This pudding is sensational, quick and easy and our go to winter dessert. A winner for our family!!!!


  7. I haven’t quiet gotten around to making this until now and well it’s quiet delicious I should have made it ages ago ๐Ÿ™‚ I used the spelt variation, reduced the sugar a touch to our liking and made them into individual servings. split the mix into 4 ramekins and baked for 25 mins. Perfect ๐Ÿ™‚


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