Chocolate pudding with gooey bits is exactly how it sounds. I’m here in Mauritius with lots of family, who on my mother’s side came here from Alsace France, five generations ago. Missing for the first time is my beautiful grandmère. It’s not quite the same, but truth be told it hadn’t been quite the same the past couple of times since she had dementia the past couple of visits we made here. If I had to name my top three memories of my incredible grandmère, it would be the way she smelt – nothing flash, just a basic 4711 cologne – the way she told stories about the olden days in Mauritius and the way she delighted people with her cooking. There is of course absolutely no way I’m going to let the flag stop flying on the cooking front and I’ve enjoyed cooking here this time more than ever before. Lump in throat at times as I beat a whisk or stir a bowl, remembering the thousands of times I did this with her as a little girl, I am absolutely making the most of my auntie’s excellent kitchen renovation.
This is a pudding I came up with on Christmas eve and the family enjoyed it so much I made it again on New Year’s Eve. You make the pudding batter and a sauce that gets baked with it, so that when it’s done, there are some gooey bits because the sauce thickens and caramelises, but doesn’t go solid. Make a space in your calendar or preferably in the next few hours to make this. Please.
Easily dairy free, definitely gluten free and can be tapioca free or fructose free if you prefer, adapt to your needs and away you go! I am sorry to say however that it cannot be chocolate free. My condolences. Enjoy!
What you’ll need (serves 8-10 people)
125ml either melted salted butter, macadamia oil or coconut oil
2 heaped teaspoons baking powder
1/3 cup cocoa powder (dutch processed or raw cacao)
180ml rice malt syrup or maple syrup
4 eggs (3 if very large will be enough)
1/3 cup coconut flour
2/3 cup tapioca flour (or buckwheat or almond meal for a more dense pudding)
1 heaped teaspoon vanilla bean powder OR 1 pod, cut and scraped OR 2 teaspoons vanilla extract)
1/3 cup rice malt or maple syrup
1/3 cup melted salted butter
2 heaped tablespoons cocoa powder
What to do
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.
Don’t forget to tag me @Alexx_Stuart on instagram or post your pic on facebook when you serve it.
Real Treats. Happy Bodies.