Chocolate Pudding with Gooey Bits Recipe
Servings: 8 people
Ingredients
- 125 ml either melted salted butter, macadamia oil or coconut oil
- 2 heaped tsp aluminium-free baking powder
- 1/3 cup cocoa powder (dutch processed or raw cacao) or 25g
- 130-180 ml rice malt syrup or maple syrup or honey, to taste or 130g rapadura/coconut sugar
- 3 eggs
- 1/3 cup coconut flour or 45 grams
- 2/3 cup tapioca flour (or buckwheat or almond meal for a more dense pudding) or 85 grams
- 1 heaped tsp vanilla bean powder OR 1 pod, cut and scraped OR 2 teaspoons vanilla extract) (gooey sauce)
Gooey Bits Syrup
- 1/3 cup rice malt, honey or maple syrup or 50 grams
- 120 ml melted salted butter
- 3 tablespoons cocoa powder I use Dutch Processed 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!
- Put your 3 ingredients for the gooey sauce together in a pan and heat until the butter is melted and cacao and syrup are 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 (or if you're like us and want it super gooey, check at 20 minutes and 25 in case you have a strong oven or you’re using a fan forced setting, as it may take less time. We usually take it out at 25 minUtes with a fan forced oven)
- 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 case 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 anmdwith ice-cream or custard, you're not going to see people complaining, right?
- Pull out of the oven and serve with whipped coconut cream, ice cream or custard. They all 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 I hope in yours too!
