This self saucing pudding is nothing short of the perfect fix for a chocoholic. Sweet, rich, gooey, indulgent, fudgey and intensely chocolatey. Need I go on? I decided to give it a slight twist this time by incorporating orange flavour, but chocolate orange is one of my favourite sweet treats. However if you want it to be plain chocolate instead then omit the orange zest and replace 100ml of the orange juice with water. The top is almost brownie like and the bottom is dripping in a rich chocolate sauce.
I like to have this at room temperature so it is quite gooey at the bottom, although if you have this warm the sauce will be looser and runnier. This is a very easy dessert to make which is not only self contained but it is also dairy free and vegan. The recipe is based on this chocolate pudding recipe, replacing an egg with a flax egg (ground flax can be bought in most supermarkets now in the nuts section), and used refined coconut oil for the fat. You can use dairy free butter or margarine such as Vitalite or Earth Balance instead, but I would not use raw coconut oil as this has a coconut aroma and personally I do not like this. If you have never made a self saucing pudding before and love chocolate then this one is for you.
For the batter
- 150g plain flour
- 2.5 tbsp baking powder
- 40g refined coconut oil, or 50g dairy free butter
- 1 flax egg (1 tbsp ground flax seed + 2.5 tbsp water)
- 30g cocoa powder
- 110g granulated sugar
- 125ml soya milk
- 0.5 tsp vanilla extract
- pinch of salt
- zest of 1 orange
For the sauce
- 200g dark brown sugar
- 30g cocoa powder
- 100ml of orange juice (1 orange)
- 200ml boiling water
- Preheat the oven to 170C.
- In a small bowl make the flax egg by adding 1 tbsp of ground flax seed with 2.5 tbsp of water. This will absorb the water and become thick and gel like. It is recommended to keep ground flax in the freezer (I buy them already ground) and take them out when needed. Being in powdered form means that you don’t have to defrost and can be used straight away to make the flax egg. This only takes a couple of minutes for the ground flax to absorb the water.
- In the meantime add the dry ingredients of the batter (cocoa, sugar, flour, baking powder and salt) to a bowl and mix well with a fork.
- In a jug add the soya milk, refined coconut oil (or dairy free butter), melted, and vanilla extract. Add the flax egg and give it a good mix.
- Zest an orange into the bowl and add the wet ingredients to the dry ingredients and mix well ensuring there are no lumps of flour or cocoa and everything is well combined. The resulting batter will be quite thick but you will instantly smell the chocolate and orange aroma.
- Grease a 20cm (8 inch) baking tray or one of similar size and add the batter. You may need to stretch this somewhat with a spoon to cover all of the bottom.
- Sprinkle the brown sugar and cocoa for the sauce over the top of the batter so it is pretty evenly covered.
- In a jug add the juice of an orange to 200ml of water from a recently boiled kettle.
- Pour carefully over the cocoa over the back of a spoon so as not to disturb too much until there is a liquid layer on top of the batter.
- Place in the oven and bake for about 30-35 minutes until the top of the pudding is firm and brownie like.
- Allow to cool for 10 minutes if serving warm, or to room temperature for a gooey treat.