Vegan Chocolate Self-Saucing Pudding For One
Dark, spongy and delicious, this vegan chocolate self-saucing pudding for one is a quick and easy baked dessert. Made with wholemeal spelt flour and not overly sweet, it's rich, comforting and properly indulgent. Best of all, it needs no custard or ice-cream, thanks to its very own molasses-rich chocolate sauce.
Servings: 1 people
Calories: 303kcal
Equipment
- 1 medium ramekin (affiliate link) or similar
Ingredients
Layer 1
- 25 g wholemeal spelt flour
- ⅓ tsp baking powder
- 1 tsp cocoa powder
- ¼ tsp mixed spice or pumpkin spice
- 1 pinch fine sea or rock salt
- 15 g dark muscovado sugar
- 25 ml soy milk or other plant milk
- 10 g coconut oil melted
Layer 2
- 10 g dark muscovado sugar
- 1 tsp cocoa powder
- 1 pinch mixed spice or pumpkin spice
Layer 3
- 1 tsp blackstrap molasses
- 45 ml hot water
Instructions
Layer 1
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4). Lightly oil a medium-sized ramekin or similar oven-proof dish with a capacity of roughly 200ml.
- Whisk the dry ingredients together in a small mixing bowl until thoroughly combined and no lumps remain.25 g wholemeal spelt flour, ⅓ tsp baking powder, 1 tsp cocoa powder, ¼ tsp mixed spice, 1 pinch fine sea or rock salt, 15 g dark muscovado sugar
- Make a well in the centre and pour in the milk and oil.25 ml soy milk, 10 g coconut oil
- Using a teaspoon, stir from the inside out until everything is just mixed.
- Scrape the mix into the ramekin and level it.
Layer 2
- In a small bowl, mix all three ingredients together with a teaspoon until combined.10 g dark muscovado sugar, 1 tsp cocoa powder, 1 pinch mixed spice
- Spoon the mix over the sponge in an even layer.
Layer 3
- Place the molasses in a heatproof measuring jug, then top it up to the 50ml mark with just boiled water.1 tsp blackstrap molasses, 45 ml hot water
- Stir until the molasses has dissolved, then pour over the sponge.
- Immediately place on the middle shelf of your heated oven and let it bake for 20 minutes, by which time the sponge will have risen and set with a bubbling chocolate sauce surrounding it.
- Leave the pudding to cool a bit for five minutes, then tuck in.
Notes
Double the quantities for two and divide the mix between two small ovenproof dishes. For larger quantities, bake in one dish and give it an extra five minutes or so in the oven.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 303kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 430mg | Fiber: 4g | Sugar: 30g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg