This self saucing chocolate pudding has to be one of the ultimate comfort puddings on a cold winters day, served with lashings of hot custard and so simple to be made gluten free and vegan too. One of the most popular recipes on my website, it’s not hard to see why.
So what is a self saucing pudding?
For those unfamiliar with self saucing puddings, have faith with the method, it seems completely daft to make a sponge batter and then drown it in a runny chocolate liquid but believe me, this works. The chemistry of baking means the sauce sinks and thickens at the bottom and a super soft moist sponge appears on top by magic. The best bit of all…that first dip into the pudding to see the hidden treasure beneath, it never fails to make me smile. Incidentally, this is why this pudding can also be known as the Magic Pudding or Magic Sauce Pudding.
I’ve loved making this magic self saucing recipe again more recently, I had a hankering for chocolate and this pudding hits the spot, my two offspring aren’t actually too keen on this flavour…the chocolate is too ‘dark’ apparently but who is complaining, not I, more for me. Joking aside this keeps really well under foil in the fridge and I’ve treated myself three evenings in a row as long as my husband doesn’t fancy some too!
How does a self saucing pudding work?
Well that my dear reader is the magical bit, and I’ll confess to being a bit bemused by the science but basically, your make a seemingly normal cake batter with the flavour combination of your choice; lemon, chocolate, coffee (ooh coffee, think I’ll give that a go soon). Then you add the batter to your pudding dish. The next thing seems a bit odd but you make a sweet runny liquid with the same flavour notes and then drown you cake or pudding batter – bonkers!
The magic happens when you bake this pudding, as the raising agents start to work and the batter starts to rise, the liquid oozes and weaves its way through the emerging pudding sponge until they’ve change position, the liquid is now on the bottom and the sponge is on the top.
But that’s not it! Oh no, as the two elements passed each other, the liquid takes with it some of the pudding batter and bubbles away until the liquid becomes a thick gooey sauce. If that’s not a magically perfect pudding, then I don’t know what is.
Can I make this Magic Saucing Pudding with egg?
Absolutely, in the recipe I have added the option to use a large egg instead of the flax seed version, I have also pointed out that normal milk can be used too. For those wishing to use the flax seed method I’ve added a note here as well as in the recipe to understand how to make a vegan egg for baking.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Other delicious gluten free pudding ideas for the cold months
I’d be barmy not to mention my other self saucing pudding on this website; Gluten Free Self Saucing Lemon Pudding is a winner both in the cold months for comfort food and a surprisingly light option for pudding in the spring/summer months. There’s also my Chocolate Goo Puddings, Divine Gluten Free Salted Chocolate Tart and I happen to love these Rich Dark Chocolate Mousse Puddings by the wonderful Gluten Free Alchemist. Finally, how about this breathtaking Vegan Apple Meringue made by Fab Food 4 All – I am going to be making this next weekend.
New to the world of gluten free, recently diagnosed a Coeliac/Celiac?
One last thing I’d love to bring to your attention. A fellow blogger and faithful friend, you know her as Free From Fairy’s Vicki Montague, has squeezed all her time, effort and passion into her online course aimed at newly diagnosed or to be be fair, historically diagnosed, I’ve certainly found the course useful.
If you’re struggling to get to grips with the diet and you’re time poor then this is for you! I’ll give you all the information you need to feel confident about what to eat again, and of course I’ll be there to support you too…
– Vicki Montague – Free From Fairy
Gluten Free Self Saucing Chocolate Pudding (Magic Pudding) Recipe
A superbly rich and comforting self saucing chocolate pudding that's so easy to make and a real showstopper at the dinner table. This will serve 4-6 people or just me! No really! I don't normally 'do' chocolate puddings but this one I make an exception!
- 60 g butter or butter alternative I use Pure or Vitalite
- 135 g caster sugar
- 1 large egg or 1tbsp flax, 3 tbsp water
- 150 g self raising flour I used Free From Fairy Flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 200 ml milk or milk alternative I use soya for it’s creamy taste
- 250 ml water
- 200 g soft light brown sugar
- 1 tbsp cocoa powder
In a large bowl cream the butter (or dairy free spread) and caster sugar until light.
Add beaten egg (or flax egg) and milk (or milk alternative) combine
- Sift in flour, baking powder and cocoa
- Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake.
- Fold in dry sifted ingredients quickly
- Pour into an oven proof dish (big enough to hold a litre of water) and put to one side.
- to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps
- Add the rest of the water and sugar and pour over the cake mixture.
- Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins
Serve with custard and revel in your genius!
In a large bowl cream the butter and caster sugar until light. Add beaten egg and milk combine Sift in flour, baking powder and cocoa Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake. Fold in dry sifted ingredients quickly Pour into an oven proof dish (big enough to hold a litre of water) and put to one side. to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps Add the rest of the water and sugar and pour over the cake mixture. Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins Serve with custard and revel in your genuis!
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
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