Winter Comfort: Gluten & Dairy-Free Chocolate Self-Saucing Pudding

Winter is still holding on tight, and yes — sometimes you just need a little indulgence to lift the spirits. This gluten-free, dairy-free chocolate self-saucing pudding is a bit naughty, but honestly, when the winter blues hit, a comforting chocolate treat is exactly what the doctor ordered. Made with wholesome ingredients and optional refined sugar-free sweeteners, it’s a delicious way to brighten up those chilly days without too much guilt. So go ahead — warm up with this luscious pudding and give yourself permission to enjoy a little winter indulgence!

Ingredients:

For the pudding:

• 1/2 cup gluten-free self-raising flour

• 1/2 cup almond meal

• 2 teaspoons baking powder

• 25g cocoa or raw cacao powder

• Pinch of salt

• 100g brown sugarOR100g coconut sugar (refined sugar-free)OR80ml maple syrup (refined sugar-free; reduce other liquids — see notes)

• 2 large eggs

• 1 tablespoon dairy-free milk or milk of choice (e.g., almond, oat, soy, or cow’s lactose-free or A2 milk)

• 60g dairy-free butter or coconut oil, melted

For the sauce:

• 100g brown sugarOR100g coconut sugarOR80ml maple syrup (reduce hot water slightly)

• 25g cocoa or raw cacao powder

• 300ml hot water (reduce by 15-30ml if using maple syrup)

Instructions:

1. Preheat oven to 180°C (350°F). Grease a 20cm (8-inch) round baking dish.

2. In a large bowl, whisk together the gluten-free flour, almond meal, baking powder, cocoa powder, salt, and your choice of sugar or sweetener.

3. Add the eggs, milk of choice, and melted dairy-free butter or coconut oil. Mix until well combined.

4. Transfer the batter to the baking dish and smooth the top.

5. In a separate bowl, combine the sugar or sweetener and cocoa powder for the sauce. Pour hot water over and stir until smooth.

6. Pour the sauce evenly over the pudding batter. Do not stir.

7. Bake for 25–30 minutes or until the top is set and a skewer comes out clean. The sauce will form underneath.

8. Serve warm, optionally with dairy-free ice cream or coconut whipped cream.

Notes:

• For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, mixed and rested 5 mins).

• When using maple syrup, reduce other liquids slightly to keep the batter consistency balanced (reduce milk by about 1 tablespoon, and hot water by 15–30ml).

• This pudding is naturally gluten and dairy-free, and can be refined sugar-free by using coconut sugar or maple syrup.

• Enjoy the warm, comforting, chocolatey goodness guilt-free!

Chocolate self saucing pudding