Fall in love with this self-saucing eggs, nuts, dairy and gluten free very moist yummy fudge pudding.
Add fine desiccated coconut, coconut milk and oil, it improves texture and flavour to this recipe. A chocolaty, rich, indulgent pudding that simply melts in your mouth. This dessert can be for special occasions or and indulgence for your self.
This recipe can all be done in a Thermomix. Cooking times can change depending on what size of container you are going to use. Using individual moulds, cooking times are shorter.
Serve this fudge pudding at room temperature or warm up in microwave 10 to 20 seconds.
Preparation times + cooking time 1 hour + 15 mins (times can be change).
150 g G/F self-raisin flour
150 g coconut sugar or your choice of sugar
75 g fine desiccated coconut
10 g G/F cocoa powder
1 tsp level G/F baking powder
1/2 tsp level baking soda
1/4 tsp level ground pink himalayan salt
Place all above ingredients into TM bowl. Cover with MC and mix for 5 seconds / speed 5. Set aside.
150 g coconut milk
50 g coconut oil
15 g organic apple cider vinegar or normal apple cider
Place all above ingredients into TM bowl. Cook for 60°c / 2 minutes / speed 1.
Add dried flour mixture to TM bowl and mix for 5 seconds / speed 3.
Spoon the batter into prepared greased heatproof moulds or 1.25 litter capacity baking tin, place into varoma tray.
200g coconut sugar or 150 raw sugar
20 g G/F cocoa powder
Mix in a small bowl sugar and cocoa powder, Sprinkle sugar with cocoa mixture over the batter.
150 g water
Place the water into TM bowl. Heat for 60°c / 2 minutes / speed 1. Spoon the warm water over the sugar mixture.
Fill the TM bowl with 2 litres water. Place the varoma tray. Cook for varoma / 45 minutes to 1 hour / speed 3.
Cooking times will change depending on the capacity of pudding pan or mould.