Cacao and spelt self-saucing pudding

Cooking Appetiziers Cacao and spelt self-saucing pudding

This indulgent pudding is made lighter with spelt flour, coconut sugar and antioxidant-rich cacao.

Lables: Low kilojoule Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C/160C fan forced. Lightly grease a 2L (8 cup) baking dish with coconut oil. Sift the flour and cacao into a large bowl. Stir in the sugar and baking powder to combine. Make a well in centre.
  2. Whisk the milk, egg and vanilla in a jug. Add the milk mixture and melted coconut oil to the well. Use a balloon whisk to stir until smooth and combined. Spoon into the prepared dish.
  3. For the sauce, combine the sugar and cacao powder in a bowl. Sprinkle evenly over the batter. Gradually pour the boiling water over the back of a spoon evenly over the sugar mixture.
  4. Bake for 30-35 minutes or until firm to touch and a skewer inserted halfway into the centre of the pudding comes out clean. Dust with the extra cacao powder and serve immediately dolloped with yoghurt and sprinkled with cacao nibs, if using.

If you liked the recipe "Cacao and spelt self-saucing pudding", tell your friends about it!

155g white spelt flour
30g raw cacao powder, plus extra, to serve
60g coconut sugar
2 tsp baking powder
250ml skim milk
1 egg
1 tsp vanilla extract
50ml melted coconut oil
Low-fat vanilla yoghurt, to serve
Raw cacao nibs, to serve
100g coconut sugar
30g raw cacao powder
375ml water, boiling

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Appetiziers
Posted by

Rate the recipe Cacao and spelt self-saucing pudding

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments