Healthier self saucing pudding recipe

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How to make Healthier self saucing pudding recipe

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 110g (2/3 cup) wholemeal spelt flour
  • 2 tablespoons cacao powder
  • 2 teaspoons baking powder
  • 50g (1/4 cup) coconut sugar
  • 2 tablespoons Nuttelex Olive spread
  • 1 teaspoon vanilla extract
  • 1 egg
  • 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)

sauce

  • 60g (1/3 cup) coconut sugar
  • 1 1/2 tablespoons cacao powder
  • 1 tablespoon Frangelico Liqueur
  • 300ml boiling water

Method

  • Step 1 Preheat the oven to 190C/170C fan forced. Lightly spray a 1L (4 cup) baking dish with oil.
  • Step 2 Sift the flour, cacao and baking powder into a small bowl. Place the sugar, spread and vanilla in a large bowl. Add the egg and 1 ⁄4 cupful of flour mixture to the sugar mixture. Use electric beaters to beat until mixture is well combined.
  • Step 3 With the beaters on low speed, add the milk, hazelnut meal and remaining flour mixture, beating until just combined.
  • Step 4 Spoon the pudding mixture into the prepared dish and smooth the surface. Place the dish on a baking tray.
  • Step 5 To make the sauce, combine the sugar and cacao in a small bowl then sprinkle over the top of the pudding mixture. Combine the Frangelico and water in a jug. Carefully and evenly pour the liquid over the back of a large spoon onto the pudding mixture.
  • Step 6 Bake for 20 minutes or until the top of the pudding is just firm when touched. Top with yoghurt and chopped hazelnuts, if using.

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