Chocolate & Raspberry Self-Saucing Pudding
Serve hot on a cool day or room temp on a hot day. Leftovers are also amazing straight from the fridge!
Ingredients
- 1 ¼ cup self raising flour
- 120 ml hazelnut meal
- 105 g brown sugar
- 28 g cocoa powder
- 60 ml desiccated coconut
- Zest 1 orange
- 240 ml oat milk
- 80 ml coconut oil, melted
- 1 punnet fresh raspberries
Sauce
- 140 g brown sugar
- 11 g cocoa powder
- Juice ½ orange
- 60 ml oat milk
- 240 ml boiling water
- 240 ml coconut yoghurt
Instructions
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Preheat an oven to 180 °C.
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In a bowl, combine the flour, hazelnut meal, brown sugar, cocoa powder, coconut, and orange zest.
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Add the Oat milk and coconut oil and mix until ust combined with a whisk.
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Spoon this into a 28cn oval or round bowl and scatter with 1/3 of the raspberries.
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For the sauce, in a separate bowl combine the brown sugar, cocoa orange juice, Oat milk and boiling water and whisk to dissolve the suage and cocoa powder.
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Pour this over the pudding - using the back of a large spoon to pour it over so it won’t put a
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Hole into the pudding.
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Carefully place the pudding into the oven and bake for 30-35 minutes.
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Serve the pudding with the yoghurt and remaining raspberries.
Notes
Committed to this collection by the hand of Hunter.
