So, I recently made this Eggless Chocolate Coffee Self Saucing Pudding. I have always wanted to try self-saucing puddings so that was an extra motivation to get this recipe going although I don’t typically like coffee flavoured desserts.
Self saucing puddings usually involve pouring a liquid of some sort over the pudding better before baking which sort of plays with the batter and creates a sauce at the end of the baking process. While it seemed a bit scary and weird to do this, the end result was delicious. We got an intently chocolatey and coffee flavoured dessert that was quite the treat.
I halved the original recipe to make enough pudding in 2 ramekins, one for each of us.
- ½ cup of all-purpose flour / maida
- 1 tsp of baking powder
- 1 tsp of cocoa powder
- 1 pinch of salt
- ¼ cup of packed brown sugar
- 1 tbsp of butter, melted
- ¼ cup of milk
- 1 tbsp of flax seed meal mixed with 3 tbsp water (or ½ an egg)
- A fistful of any nuts of choice - walnuts,, hazelnuts, cashews, etc
- ¼ cup of brown sugar
- 1.5 tbsp of cocoa powder
- ½ cup of black coffee (I mixed 1 tsp bru with ½ cup water)
- Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
- Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
- Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
- Fold gently until no traces of any ingredient can be seen separately.
- Divide the batter into two greased ramekins.
- Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture.
- Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
- Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream
Step by Step Instructions for Eggless Chocolate Coffee Self Saucing Pudding:
1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
4. Fold gently until no traces of any ingredient can be seen separately.
5. Divide the batter into two greased ramekins.
6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked – that is, no traces of the raw batter should be seen.
Serve eggless chocolate coffee self saucing pudding with vanilla ice-cream or sweetened whipped cream.
I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I’d try again. But I am hoping to try more self-saucing puddings in future for sure!
This looks lovely, but what happens to the flax?
I made this today and realised once I had finished it that I never added the egg substitute because you say at the start to make it and set it aside and then it never gets mentioned again in the recipe! The cake still came out fine in my opinion but nowhere near as dark as yours, although your cocoa looks really black compared to mine which was like a medium brown.
i use valrhona cocoa powder which has a dark reddish brown colour. that's the reason why my chocolate pudding is also dark
I tried this recipe today and loved it… I am newly married and I cook everyday at home…. I have been trying your recipes everyday and my husband thinks I am a great cook ! It's only be coz of your blog ! It's my best kept secret;)
indulgence!
That looks irresistible…
This looks awesome. I blog a lot at night and need the sugar rush to type and be creative. So thank for this post!!!
i love self saucing puddings….this one looks delicious
Mrs B.F's recipe? Always turns out so great.
Yummy nd delicious..
Luks delicious n yummy………….
Anything with coffee flavor iam in. Delicious pudding nags.
I love it!! My fav flavors and its so tempting!!!
Forgot to add :The clarity makes me think its really there in the screen 🙂
Oh I am loving this,what I want right now 🙂
Oh they are soo cute… I m loving the eggless version
What a coincide Nags..I had few guestes on the weekend i also prepared the same thing 🙂 looks very tempting..
Wow! Loved this a lot..made my third batch today. Nice click and cute ramekin.
That looks so gooey and yummy
Interesting! I don't like coffee but love coffee-flavoured toffees, buns, cakes et al 🙂 This one looks very tempting indeed!
Complete gooeyness…I should make this for my mom..She loves coffee in anything !!