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Chocolate Pudding with Gooey Bits Recipe

Servings: 8 people

Ingredients

  • 125 ml either melted salted butter, macadamia oil or coconut oil
  • 2 heaped tsp baking powder
  • 1/3 cup cocoa powder (dutch processed or raw cacao)
  • 130-180 ml rice malt syrup or maple syrup or honey, to taste
  • 4 eggs (3 if very large ones)
  • 1/3 cup coconut flour
  • 2/3 cup tapioca flour (or buckwheat or almond meal for a more dense pudding)
  • 1 heaped tsp vanilla bean powder OR 1 pod, cut and scraped OR 2 teaspoons vanilla extract) (gooey sauce)
  • 1/3 cup rice malt, honey or maple syrup
  • 1/2 cup melted salted butter
  • 3 big tbsp cocoa powder

Instructions

  • Preheat oven on 180C / 350F
  • If you have a thermomix pay attention to the seconds / speeds here, if not, I actually created this using a basic blender. You could even hand whisk and mix everything. Super forgiving pudding!
  • Mix your 3 ingredients for the gooey sauce and heat together in a pan until butter melted and cacao and syrup all incorporated well. (For a thermomix: speed 3, 2 minutes, 100C. )
  • Pour that into the bottom of your pudding dish. If using thermomix, no need to clean bowl.
  • In your blender or TM, mix eggs quickly for 5 seconds, speed 6. Add everything else in the pudding list and mix speed 5, 6 seconds.
  • Then pour your pudding on top of the sauce. Don’t panic, the gooey sauce will come up around your pudding batter. That’s totally normal and even perhaps awesome. You’ll see!
  • Bake for 30 minutes (check at 20 minutes and 25 in case you have a strong oven or you’re using fan forced setting, as it may take less time.)
  • What you’re looking for is a little spring back when you press the edges of the pudding. Skewer test in middle should still have a little pudding come up on the skewer.
  • Worst cake scenario is you get a more caky result if you take it a few minutes too far. You’ll still get a bit of gooeyness from the sauce around the edges and underneath.
  • Pull out of the oven and serve with whipped coconut cream which you can find in this recipe, or traditional or coconut milk based custard. Both provide a delicious contrast to this intensely chocolatey pudding that I hope you'll love as much as we have over the festive season. It's set to become a classic in my family and that's quite an awesome thought indeed.