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.
