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Healthier self-saucing pudding recipe
Healthier self-saucing pudding recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent choc-hazelnut dessert with guilt-free Frangelico sauce - deliciously naughty yet surprisingly light.
Ingredients:
  • 110g (2/3 cup) wholemeal spelt flour
  • 40.00 ml cacao powder
  • 8.00 gm baking powder
  • 50g (1/4 cup) coconut sugar
  • 40.00 gm Nuttelex Olive spread
  • 4.40 gm vanilla extract
  • 125ml (1/2 cup) unsweetened almond or coconut milk
  • 40g (1/4 cup) hazelnut meal
  • Dairy-free coconut yoghurt, to serve (optional)
  • Chopped hazelnuts, to serve (optional)
  • 60g (1/3 cup) coconut sugar
  • 30.00 ml cacao powder
  • 20.00 ml Frangelico Liqueur
  • 300ml boiling water
Instructions:
  • Preheat the oven to 190C/170C fan forced, and lightly coat a 1L (4 cup) baking dish with oil.
  • In a small bowl, sift together the flour, cacao, and baking powder. In a large bowl, combine the sugar, spread, and vanilla. Add the egg and 1 ⁄4 cup of the flour mixture to the sugar mixture. Beat with electric beaters until well combined.
  • Mix in the milk, hazelnut meal, and the rest of the flour mixture on low speed until just combined.
  • Pour the creamy pudding into the dish and spread evenly. Set the dish on a baking tray.
  • Prepare the sauce by mixing the sugar and cacao in a small bowl, then drizzle it over the pudding mixture. Combine Frangelico and water in a jug, then pour it gently over the back of a large spoon onto the pudding mixture.
  • Bake for 20 minutes or until the pudding top is gently firm to the touch. Garnish with yogurt and chopped hazelnuts, if desired.

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