Self-saucing, grain-free chocolate pudding recipe.

Hold everything!

I did a kitchen experiment, and it worked! In fact, it worked three times. I made my own bespoke self-saucing, grain-free chocolate pudding. I’ve made three chocolate puddings in the last two weeks or so. All in the name of getting the recipe right, of course. 

Each time, I meant to photograph the culinary creation, but it was gone before the camera could snap. So I’ve borrowed a feature image from pixabay to give you the gist. Needless to say, I’ve put on some weight. And my family have indulged smiles on their faces.

I discovered you can alter the recipe slightly to make a delicious chocolate cake, and I managed to photograph that one, and add the recipe, later in this post.

Start with green banana flour…

Here’s how the self-saucing, grain-free chocolate pudding triumph happened:

When the weather turned cold a week or two ago, I wanted hot chocolate pudding. Who doesn’t? So, I grabbed an old family-favourite recipe my mother gave to me (which meant ringing her, since I keep my recipes in my head, and my head’s a mess), and I introduced it to green banana flour. Turns out, the two got along. Fabulously.

-If you’ve read my previous posts you’ll know I’m in love with green banana flour, and that I’ve recently bought 10 kilos of the yummy stuff from an amazing, ethical grower / producer.

With a bit of experimenting, I wangled our original family favourite self-saucing chocolate pudding recipe, to be grain-free. I did this by replacing the wheat flour and sugar, with green banana flour, honey and coconut sugar**. At the second attempt, I added a little almond meal and tapioca to the flour mix, and the yum factor was almighty. I’ve found with green banana flour, that it sucks up the moisture in recipes a bit – is that even a thing? As I always say, I’m not a chef so I don’t know the correct cooking lingo; but basically, if I use green banana flour, I find I need to use slightly more of whatever liquid ingredients are in a recipe. Has anyone else found this to be true?

Here are the ingredients for your warm winter delight:

Self-Saucing, Grain-Free Chocolate Pudding.

Ingredients:

Pudding

¾ cup green banana flour (on the small-ish side)

1/8 cup organic almond meal

1/8 cup organic tapioca flour

1 teaspoon organic baking soda (I use bob’s red mill)

A little vanilla extract (optional)

3 certified organic, free-range eggs (if you don’t have 3, 2 works okay)

1 cup of organic milk (on the large-ish side, I use this milk from Paris Creek Farms…)

½ cup raw honey (smallish, if you’re sugar-conscious, like me)

2 tablespoons organic coconut sugar **

2 or 3 tablespoons organic cacao powder (depending on how dark you like your chocolate- I add a little more)

Sauce

3 tablespoons organic cacao powder

3 tablespoons organic coconut sugar **

2 cups warm water (I use a Berkey filter)

Method

Pre heat the oven to 180 degrees Celsius or so. There might be a more optimum temperature (again, not a chef). 180 degrees is my go to.

To make the pudding, mix the dry ingredients together in a bowl. Whisk the eggs and add them, along with the other wet ingredients. Scrape the pudding batter into a round based baking dish. You don’t need to line or grease the dish.

To make the sauce, sift the cacao powder and coconut sugar and mix together in a separate bowl. Sprinkle the mixture over the pudding batter. Then pour 2 cups of warm water into the baking dish, and place straight into the hot oven.

In about thirty or so minutes, you’ll experience hot chocolatey bliss. And you might like to add a dollop of cream. I didn’t, but I’ve imagined the possibility…

To make the chocolate cake

…use a little more of the liquid ingredients, leave out the sauce, and line or butter the baking dish. So, just use the ‘Pudding’ ingredients, add them to a lined baking dish, and bake in a hot oven on 180 degrees Celsius. It takes 20 -30 minutes. And is adored by taste-buds.


** I’m growing stevia in my garden, and plan to try replacing the coconut sugar with stevia, when it’s ready. I’ll keep you posted.

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