Wholesome Chocolate Self Saucing Pudding

Written By Emily OBrien

Such a nostalgic dessert, reimagined with a few more nourishing ingredients.

This wholesome chocolate self-saucing pudding has all the things we love about the classic version, a rich chocolate cake layer on top and a gooey chocolate sauce hidden underneath. Made with almond meal, greek yoghurt and cacao, it's the perfect cosy dessert for cooler evenings.

Why you'll love this recipe

  • Rich, chocolatey and indulgent

  • Refined sugar-free

  • Gluten-free

  • Made with simple pantry ingredients

  • Ready in under 40 minutes

  • Perfect served warm with Greek yoghurt and berries

Ingredients

Pudding

  • ½ cup gluten-free plain flour

  • ½ cup almond meal

  • ⅔ cup cacao powder

  • 1 tsp baking powder

  • Pinch sea salt

  • ⅓ cup maple syrup or honey

  • 1 cup full-fat greek yoghurt

  • 2 eggs

  • 1 tsp vanilla extract

  • ¼ cup milk of choice

Sauce

  • 3 tbsp cacao powder

  • 3 tbsp coconut sugar

  • 2 tbsp maple syrup or honey

  • 1½ cups boiling water

Method

  1. Preheat oven to 180°C and lightly grease a small baking dish (approximately 20cm square).

  2. In a large bowl, combine the gluten-free flour, almond meal, cacao powder, baking powder and sea salt.

  3. In a separate bowl, whisk together the maple syrup, Greek yoghurt, eggs, vanilla and milk until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined.

  5. Spread the batter evenly into the prepared baking dish.

  6. In a small bowl, combine the cacao powder, coconut sugar, maple syrup and boiling water for the sauce.

  7. Carefully pour the sauce over the back of a spoon so it gently covers the pudding. Do not stir.

  8. Bake for 22–25 minutes, until the edges are set but the centre still has a slight wobble.

  9. Allow to rest for 5 minutes before serving.

Recipe Tips

  • The secret to a gooey self-saucing pudding is not overbaking it. The centre should still wobble slightly when removed from the oven.

  • The sauce will continue to thicken as it cools.

  • If your batter seems very thick, add an extra tablespoon or two of milk.

  • For an extra rich chocolate flavour, add 1 teaspoon of instant coffee to the wet ingredients.

Ingredient Swaps

Dairy-free: Replace the Greek yoghurt with a thick coconut yoghurt and use your favourite dairy-free milk.

Nut-free: Swap the almond meal for additional gluten-free flour. The texture will be slightly less rich but still delicious.

Lower sweetness: Reduce the maple syrup slightly and serve with fresh berries.

Extra indulgent: Stir through a handful of dark chocolate chips before baking.

Why these ingredients?

Cacao Powder - provides the rich chocolate flavour while also contributing naturally occurring polyphenols and antioxidants.

Greek Yoghurt - adds moisture and protein while helping create a soft, fudgy texture without needing large amounts of butter or oil.

Almond Meal: adds healthy fats and creates a richer texture compared to using flour alone.

Serving Suggestions

Serve warm with:

  • Thick Greek yoghurt

  • Coconut yoghurt

  • Fresh strawberries and blueberries

  • A scoop of vanilla ice cream for a more indulgent option

A Gentle Nutrition Note

While this is still a dessert, it's made with more nourishing ingredients than a traditional self-saucing pudding. The combination of almond meal, Greek yoghurt and cacao provides protein, healthy fats and fibre, helping to create a more balanced dessert that's satisfying and delicious.

If you're looking for a cosy winter dessert that feels indulgent while using simple, wholesome ingredients, this recipe is for you.

Emily OBrien