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Gluten Free Self-Saucing Chocolate Pudding Recipe (dairy free option)

My gluten free self-saucing chocolate pudding recipe is super easy to make and my BEST EVER recipe. You can easily make this dairy free too!
Course Everything & Anything Else
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -3 people
Author Bex

Ingredients

For the pudding

  • 25 g butter melted (dairy free alternative if necessary)
  • 125 ml milk I used lactose free whole milk but any milk works fine here, even dairy free
  • 1 large egg
  • 95 g gluten free self raising flour
  • 1.5 tbsp cocoa powder dairy free if necessary
  • 1/2 tsp baking powder
  • 65 g walnuts ground (just blitz them in a blender)
  • 50 g brown sugar

For the sauce

  • 155 ml boiling water
  • 1 tbsp cocoa powder
  • 50 g brown sugar

For serving

  • Ice cream
  • Caramel shop bought or homemade
  • Chopped walnuts toasted

Instructions

For the pudding and sauce

  • Preheat your oven to 160C Fan / 180C. Prepare your dish (I used a 19.5cm diameter cast iron skillet so a dish no bigger than 20cm would be fine) by greasing it with a little butter.
  • If you haven't already, place your walnuts into a food processor and blend until they break down to a ground consistency, similar to ground almonds. It shouldn't take more than 20 seconds, but that depends on your food processor.
  • Add your gluten free self raising flour, baking powder and cocoa to a large bowl (always sieve cocoa powder to reduce lumps). Add your brown sugar and ground walnuts and then mix thoroughly.
  • Place your milk, eggs and melted butter into a separate bowl and beat to combine.
  • Pour your butter/egg/milk mixture into your dry ingredients. Fold together until fully combined.
  • Spoon/pour the cake mix into your dish and then make your sauce.
  • Mix brown sugar and cocoa together and then add your boiling water and mix quickly to reduce lumps.
  • Carefully pour the sauce on top of your cake (it doesn't look the prettiest at this point!!)
  • Place in the oven for 25 - 30 minutes until the sponge is cooked.
  • Allow to cool for 5 minutes and then serve up with ice cream, caramel and toasted walnuts. It's always best served warm/hot so reheat it if it cools down too much in the oven.

Notes

I used a cast iron skillet to cook mine in and bought it cheaply in TK Maxx / Homesense - I would totally recommend getting one. But any oven proof dish of a similar diameter would do.