Chocolate Self-Saucing Pudding (egg-free)

04 September 2018
It's good to have a few go-to recipes up your sleeve. I like to have a few good desserts to turn to when I have extra mouths to feed or to keep the hungry hordes satisfied if we are having a lighter meal. Bonus points if that recipe can be made ahead, frozen and uses minimal ingredients. Extra bonus for being able to accommodate guests with intolerances and allergies or to simply accommodate a slightly 'barer than normal' ingredient stockpile.





This recipe was discovered and refined when I was 'between chickens'. We had chickens in Adelaide and loved getting fresh eggs. The taste was so disappointing then I was forced to buy shop bought options, even free range, that I actually went on an egg-buying freeze at one stage....enter the need to find egg-free recipes for a little while.

On a side note we are currently chicken free because we are renting. However, I'm delighted to have come across a few pasture-raised local egg options which are nearly as good as the home laid variety.

Egg-less Chocolate Self Saucing Pudding

Ingredients
1 cup Self Raising Flour
1/2 cup sugar
3 Tblsp cocoa
1/2 cup milk
1 Tblsp melted butter
Sauce
1/2 cup brown sugar
1/2 cup sugar
2 Tblspn cocoa
1 cup boiling water

Mixing up the sauce ingredients - excuse the steam-induced blur.

Mix all batter ingredients together and pour into a greased ovenproof dish.
Mix sauce ingredients together until sugars dissolve. Slowly and gently pour over batter.
Bake for 40-45 minutes in a moderate oven.

Mixing it up:
- Add orange juice in place of milk and a bit of zest for a jaffa-inspired taste
- Spike your batter with raspberries
- Throw in a handful of nuts, dried fruit  or chocolate chunks with the batter ingredients for a bit of texture variation.
- If you run out of cocoa enjoy a choc caramel combo, simply leave out the cocoa in the sauce and add in 2 Tblspns butter

Once you've poured on the sauce do not be alarmed by the watery appearance. 
The sauce will magically sink to the bottom and thicken.

Apologies I forgot to take a pic of the finished product! Trust me when I say it was tasty though and enhanced by a scoop of vanilla ice-cream on the side.

Do you have a list of go-to recipes in your repertoire?
Any good desserts to share for when the cupboard is a little 'mother-hubbard-esque'?

7 comments

  1. Sounds delicious. I'm going to share this recipe with my vegetarian sister. Thank you Laura. 😊

    ReplyDelete
    Replies
    1. No worries Nil, I hope she enjoys it (and shares some with you!) :)

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  2. Ooh this looks amazing Laura, and will be added to my two most used go-to dessert recipes. Apple or fruit crumble, and stewed fruit with a cake batter top. Other desserts for special treats of course, but these two old favorites could be made with my eyes closed.

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  3. I do make chocolate 'magic' pudding, and a lemon one but they both have eggs in but it's useful to have an egg free version now our hens are slowing down for Autumn, so I'll definitely be trying this.
    You're so right about shop bought eggs. My eldest daughter made scrambled eggs with some supermarket free range eggs last winter and complained it was grey!

    ReplyDelete
    Replies
    1. Hope you enjoy it Hazel - yes good to have an egg free option for when the hens are slow down for sure.

      Delete
  4. I make chocolate pudding regularly, actually I am making it tonight for dessert as hubby loves it. I stopped using egg and add coconut or olive oil instead of butter, and it turns out deliciously moist. I whip up some coconut cream instead of using the dairy version, and it is just as yummy :)

    Thank you for sharing your recipe,

    xTania

    ReplyDelete

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