Skip to content

Hot Chocolate Pudding with Chilli Chocolate Sauce

July 19, 2014

Warm & comforting chocolate pudding!

Warm & comforting chocolate pudding!

brrrrr, it’s cold in Brisbane at the moment!

I know it is hardly cold by some of my readers standards, considering that I live in a sub-tropical climate, but it is all relative! Our Queensland houses are not so well insulated or built to keep the heat in – in fact – they’re built to keep the heat out!!

Growing up in the southern states, our seasons were much more defined. Autumn leaves fell, spring bulbs bloomed and the first appearance of wattle flowers signalled that winter was on its way!

In Queensland, there are few deciduous trees, and flowers bloom all year around! Our rain comes in the Summer and soupy foggy mornings are rare. The seasons are something that I do miss about Melbourne – its like the absence of ebb & flow; life rhythm.

So winter in Queensland means wearing 2 changes of clothing in a day! A warm set for early morning and late afternoon to evening and a summery set for the height of the day, when you can still get sunburnt!! It means replacing the cotton blanket for a doona on the bed and pulling out the oil heater and ugg boots for watching TV. In winter,  the cat become mysteriously affectionate & cuddly!

It also means chocolate pudding!

Self-saucing chocolate pudding must have been the first, most decadent, bit of kitchen alchemy that I learnt as a kid. How on earth did a chocolate batter not get ruined by a boiling watery mess poured over the top? How on earth did that watery mess transform into a silky thick sauce underneath the pudding when cooked? It was a magic that impressed my sons when they were little too and we made it often.

But this recipe isn’t for a self-saucing chocolate pudding – sorry to disappoint! Self-saucing chocolate pudding is best eaten as soon as its out of the oven – it doesn’t reheat so well and I wanted to do something that could be pulled out of the freezer on a whim! This pudding is baked as individual serves that can readily be frozen and reheated. I used bananas that weren’t overly ripe; they weren’t green, but they were definitely firm. I didn’t want the banana taste to overpower and less ripe bananas are beneficial to the gut as they have more resistance starch. Plus that’s all I had!

The sauce is made separately and can be stored for weeks in the fridge for those late night “Nigella” excursions to the kitchen! This nut-free, dairy-free sauce works well in smoothies, on ice-cream and as an icing for cakes. Be as liberal or conservative with the chilli as you like.  It is full of good fats and can be made sugar-free if you want.

The best thing about this pudding is that it is nut-free, dairy-free and grain-free. Actually, the best thing about this pudding is the taste, those other things are just added benefits really!! Try it and see…

Make the sauce first:

75g coconut sugar or rapadura (I used xylitol)
100g water or mylk 
40g 70% dark dairy-free chocolate
1 tab cacao
50g coconut oil or ghee
50g cacao butter (or substitute with ghee)
pinch salt
big pinch chilli powder*
pinch cinnamon (optional)
vanilla to taste
Put the sugar, chocolate, cacao butter & salt into the TM and chop on SP 8 for 10 seconds. Add the remaining ingredients and cook on 60ºC  for 5 minutes, SP 3. It will thicken on standing and go hard if you store it in the fridge.
50g dark chocolate, dairy-free
150g sunflower seeds 
2 eggs
100g olive oil
2 bananas or baked sweet potato (about 190g peeled)
25g raw cacao
100g brown rice syrup or maple syrup
stevia to taste
big pinch salt
1 1/2 teas baking powder
1 teas apple cider vinegar
Without cleaning the TM bowl, grind the seeds & chocolate on SP 8 for 10 seconds. Because the bowl was wet, it will not be evenly ground – but that’s OK. Add the remaining ingredients and blend on SP 7 for 20 seconds.
Pour into 8 greased ramekins or 10 large muffin tins and bake for 20 minutes. Serve with the warm sauce with my dairy-free whipped cream or vanilla icecream.
*If cooking for kids, omit the chilli and sprinkle on top of the adult portions when serving.
I haven’t tried steaming these, but I am sure they would work in the Varoma. Steam for about 35 minutes.
2 Comments leave one →
  1. July 19, 2014 11:25 am

    i was loving this recipe till i read bananas-being allergic no can do -what would you do in place of?

    • July 19, 2014 4:42 pm

      Hi Deb, sorry about that! Roast sweet potato or pumpkin will work. I’m not sure about apple sauce but you could try.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: