Chocolate self saucing pudding
Chocolate self saucing pudding is synonymous with the Kiwi Sunday roast. Easily pre-prepared and banged into the oven as the roast comes out, I imagine it’s kept many a farmer happy after a hard day’s yakka.
For me personally it is on my all time favourite list, not a complicated or particularly gracious dessert by any means but served with vanilla ice cream the crunchy outer layer giving way to moist pudding swallowed in sauce, it’s heaven in a spoonful I tell you.
So you can imagine my disappointment and frustration in not being able to eat it due to having to cut refined sugar and dairy out of my diet. I read in a healthy eating magazine that sugar could easily be supplemented with purees like apple or even carrot, dates and less refined sugars like muscavado. I also know a few vegans who replace the butter for dairy free margarines and milk with water. So I had a play with the recipe and this is what I came to, so if like me you can’t enjoy the real thing have a crack at this and let me know what you think.
½ cup of dates
¼ cup boiling water
¼ cup muscavado sugar
½ cup olivani spread (or any other dairy free margarine is fine)
1 cup self raising flour
2 tbsp cocoa
½ tsp vanilla essence
½ cup muscavado sugar
2 tbsp cocoa
1 ½ cups boiling water
1. Put the dates into a blender with the boiling water and blend until it creates a pulp.
2. Add in the muscavdo sugar and the olivani spread, and blend to combine.
3. Add one egg at a time whilst pulsing making sure each is thoroughly combined.
4. Add the remaining ingredients and pulse to combine.
5. Press into a greased casserole dish and pre-heat oven to 180°C on bake. Set aside and make sauce.
1. Place sugar and cocoa into a mixing jug (or adequately sized bowl) and pour over boiling water. Mix thoroughly.
2. Pour over pudding and place into pre-heated oven. Cook for 30-40 mins or until a skewer comes out clean, be mindful not to cook it too much though otherwise there’ll be no delicious sauce.