Chocolate Pudding
Total Time
1 hour and 40 minutes
Prep Time
0 seconds
Cook Time
1 hour and 40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 3.5 oz ground almonds
- 7 oz plain flour
- 10.6 oz coconut sugar
- 1 tablespoon chia seeds
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 3.5 fl oz plant-based milk
- 8 tablespoons of melted coconut oil
- 5 tablespoons of cacao powder
- 1.7 oz raisins
- 50g chopped hazelnuts
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting. Line a heatproof 15x10cm pudding bowl with melted coconut oil.
Step 2
Place the chia seeds into a small bowl and mix with 4 tablespoons of water. Leave to one side for 10 minutes to thicken.
Step 3
In a large bowl, mix together the ground almonds, plain flour, coconut sugar, bicarb, baking powder and cacao powder until there are no lumps.
Step 4
Add the almond milk, chia seed mixture and melted coconut oil. Mix again until a thick batter forms. Once thick, mix through the chopped hazelnuts and raisins.
Step 5
Spoon the mixture into the lined pudding bowl and bake for 1 ¼ - ½ hours until cooked through but still a little fudgy - if a knife inserted in the middle does not come out clean, place it back in the oven for 5-10 more minutes. You may want to cover the top with some kitchen foil towards the last 30 minutes of cooking time to prevent the top from over cooking.
Step 6
Once cooked, remove from the oven and leave to cool a little, this will make it easier to turn out from the pudding dish.
Step 7
Make the topping by placing the chocolate into a small pan over a low heat and cooking until melted. Stir well and remove from the heat.
Step 8
Once ready to serve, flip the pudding dish over onto a plate and tap the top so the chocolate pudding comes out. Pour the melted chocolate over the top of the pudding and serve any leftovers in a jug alongside.
Step 9
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