The great thing about this pudding is that you can easily see the oozy fudgy sauce on top, unlike the traditional version with the sauce at the bottom of the pudding dish. Don’t be alarmed at how messy the pudding looks before you put it in the oven – it will look delicious when it’s done, we promise!
1⁄2 cup coconut flour
2 tablespoons arrowroot
2 tablespoons raw cacao powder, plus 2 tablespoons extra
1⁄4 cup maple syrup, plus 1/3 cup extra
1⁄2 cup unsweetened almond milk
2 eggs, at room temperature, lightly whisked
50 g butter, melted and cooled
whipped coconut cream, to serve
TIP: Make sure everyone is ready and waiting for this pudding, as it’s best served straight from the oven. If left to stand, the cakey part of the pudding will slowly soak up the delicious fudgy sauce on top.
- Preheat your oven to 180°C. Grease a 4-cup capacity round heat-proof dish.
- Put the coconut flour, arrowroot and cacao together in a bowl and whisk until well combined. Make a well in the centre and add the maple syrup, almond milk, eggs and butter, then slowly whisk together until well combined and smooth. Spoon the mixture into the dish and level the surface.
- Sprinkle the extra cacao evenly over the surface of the batter, then drizzle evenly with the extra maple syrup. Pour 200 ml of boiling water carefully over the back of a large metal spoon onto the surface, covering the cacao and maple syrup mixture evenly.
- Put the pudding in the oven to bake for 30 minutes, or until the sauce on top is thick and fudgy. Serve immediately with the whipped coconut cream.
Recipe courtesy of @LukeHinesOnline from Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.