Self-saucing chocolate and almond milk pudding

You'll need

150 gm (1 cup) self-raising flour 25 gm (¼ cup) Dutch-process cocoa 30 gm (¼ cup) almond meal 275 gm (1¼ cups) brown sugar 80 gm butter, melted and cooled 1 egg, lightly whisked 425 ml almond milk For dusting: icing sugar, sieved To serve: double cream (optional)


  • 01
  • Preheat oven to 180C. Sift flour and half the cocoa into a large bowl, add almond meal and 110gm sugar and stir to combine.
  • 02
  • Combine butter, egg and 125ml almond milk in a jug, then whisk into flour mixture until smooth and combined. Spoon into a buttered 2-litre baking dish, smooth top and set aside.
  • 03
  • Combine remaining sugar and remaining cocoa in a bowl and scatter over pudding. Bring remaining almond milk to the boil in a saucepan over medium-high heat, then gently pour over the back of a spoon onto pudding. Bake until centre springs back when pressed (35-40 minutes). Dust with icing sugar and serve warm with double cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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