This vegan self-saucing chocolate pudding has a lovely moist, cakey, almost brownie-like, top part, with a rich velvety sauce hidden underneath. Serve it warm with ice cream, or allow it to cool into a rich and fudgy dessert.
When I was child, I loved school dinners - and my favourite dessert was chocolate pudding with chocolate custard. As an adult (and I use that term very loosely), I fell in love with self-saucing chocolate pudding.
This is one of those recipes I've made so many times, I could make it with my eyes closed. And because it's so quick and easy to throw together, it's the perfect emergency dessert too.
Oh, don't tell me you don't have emergency desserts - everyone needs them... even when you don't actually have the dinner part first.
Am I right?
Of course I am.
Making vegan self-saucing chocolate pudding
This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it.
(I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept of actual ingredients, unless it's three vegetables, a packet of noodles, and a stir-fry sauce.)
Simply mix together the batter ingredients, and plop into a well-greased ovenproof dish (in this case, I used a skillet).
Mix together the dry sauce ingredients, and sprinkle over the top, smoothing out if necessary.
Carefully pour over the hot water.
Just let it sit there, don't mix it in.
Pop it in the oven for half an hour, and voilà! Just like magic, you now have a hot gooey, fudgy, dish of magical chocolate wonderment. Dumbledore couldn't do better, I tell you.
Although, actually, I suspect this is more Luna Lovegood than Albus Dumbledore.
Vegan Chocolate Self-Saucing Pudding
- easy and quick to make
Although it's fantastic on its own, I love to serve this warm with (n)ice cream. It's great cold too, when the sauce gets thick and fudgy.
If you don't fall in love with this pudding, you may need to get help.
Have you ever made chocolate self-saucing pudding? Or any kind of self-saucing pudding?
Vegan Self-Saucing Chocolate Pudding
For the pudding:
- 150 g plain flour (AKA all-purpose)
- 2.5 teaspoon baking powder
- Pinch salt
- 1 tablespoon ground flax seed
- 110 g sugar
- 30 g cocoa powder
- 125 ml chocolate rice milk (or other chocolate milk of choice)
- 50 g melted non-dairy spread plus a little extra for greasing
- ½ vanilla bean seeds only (or 1 teaspoon vanilla extract)
For the topping:
- 200 g sugar
- 30 g cocoa powder
- 300 ml boiling water
- Preheat your oven to 170°C (335°F/gas mark 3).
- In a medium-sized bowl, mix together the flour, baking powder, salt, ground flax seed, sugar, and cocoa powder.
- Add the melted butter, chocolate milk, and vanilla, and whisk it all together, making sure that everything is incorporated, and that there are no pockets of dry mixture.
- Pour the batter into your baking dish/skillet, and spread out evenly.
- In another bowl, mix together the remaining 200g sugar and 30g cocoa powder, and sprinkle over the top of the batter, smoothing if necessary.
- Gently pour the boiling water over the top of the pudding, avoiding making pools if you can. Pouring the water over the back of a tablespoon helps to dissipate it.
- Bake in the oven for 25-30 minutes, until the top of the pudding is light and springy.
- Remove from the oven, and allow to sit for 5 minutes before serving.
- Cover dish with cling film, and store at room temperature for up to a week. Not that it will be around that long.
- If you want to double this recipe, use 3 tablespoon aquafaba instead of an extra tablespoon of flax seed. If tripling, use 1.5 tablespoon flax + 4.5 tablespoon AF. If quadrupling, use 2 tablespoon flax + 6 tablespoon AF. And so on. If you simply add more flax, you run the risk of it leaving a bit of an aftertaste.
- A lot of people advocate only grinding flax seed as and when you need it but since I travel so much, I don't always have access to a suitable grinder, so I use pre-ground flax seed. I keep it in the 'fridge, and it's always perfect. I'm just coming to the end of my bag, which I bought eleven months ago, and it's lost none of its gloop-making properties.
- Instead of non-dairy spread, you could use coconut oil (refined if you don't want a hint of coconut) but use a bit less (e.g. 30g) because otherwise your pudding will be greasy.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml