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This gluten, nuts, dairy and egg free fudge pudding you can steam or bake in an oven.
A chocolaty, rich, indulgent pudding that simply melts in your mouth. This dessert can be for special occasions or an  indulgence for your self.
Today this recipe I made in an oven. If you are  making this in an oven, when baked, pudding should be removed from the oven and use the knife around sides to loosen  then remove the pudding onto prepared plate while it is hot. It is the easier way to remove pudding onto plate when it is hot.
If you are prepared to steam, steam for 45 minutes to 1 hour. Cooking times can change depending on what size of container you are going to use. Using individual  moulds, cooking times are  shorter. 
*Steamed fudge pudding gives more sauce and moisture to the pudding.
Serve this fudge pudding at room temperature or warm up in microwave 10 to 20 seconds. 
Preparation times + cooking time 1 hour
Serve 6 to 8.
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
160 ml coconut milk
60 ml coconut oil
15 ml organic apple cider vinegar or normal apple cider
For topping
200g coconut sugar or 150 raw sugar
25 g G/F cocoa powder
200 ml warm water
In a bowl combine the all dried ingredients. Make a well in the centre of the dry mixture. Set aside.
In a small saucepan, bring to simmering coconut milk, coconut oil and apple cider vinegar.
Pour coconut mixture all at once to dry mixture. Stir until just  moistened. 
Pour the batter into well greased prepared heat proof baking pan or mould.
In a small bowl mix sugar and cocoa powder. Sprinkle the dry mixture evenly over the batter. 
Spoon the warm water over the sugar mixture. 
Bake preheated oven 170°c ( fan force oven 160°c ) for 40 to 45 minutes. 
Or steam the pudding 45 minutes to 1 hour.

*Cooking times will change depending on the capacity of pudding pan or mould.   
Serve with mixed berries and dust with G/F icing sugar.