serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Diet Starts Tomorrow
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 ¼ cup gluten-free self-raising flour
- ½ cup hazelnut meal
- ½ cup brown sugar
- ⅓ cup cocoa powder
- ¼ cup desiccated coconut
- 1 cup soy milk
- ⅓ cup coconut oil, melted
- ⅓ punnet fresh raspberries, plus extra to serve
- 1 cup coconut yoghurt, to serve
For the sauce
- ⅔ cup brown sugar
- 2 tbsp cocoa powder
- 2 shots espresso
- ¼ cup soy milk
- 1 cup boiling water
Instructions
1. Preheat the oven to 180˚C. In a large bowl, combine the gluten-free self-raising flour, hazelnut meal, brown sugar, cocoa powder and coconut. Pour in the soy milk and coconut oil and whisk until just combined.
2. Transfer the cake batter to a 28 cm oval baking dish and scatter with the fresh raspberries.
3. To make the sauce, in a clean bowl combine the ingredients and whisk well to combine, then carefully pour over the pudding using the back of a large spoon to pour over so it won’t make large holes in the pudding. Bake for 30-35 minutes.
4. Serve the self-saucing chocolate espresso pudding with coconut yoghurt and extra raspberries.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Diet Starts Tomorrow
