Chocolate Self-Saucing Pudding Recipe (Gluten Free & Egg Free)

Our chocolate self-saucing pudding is gluten free and egg free. As it bakes, the pudding batter rises to the top and a luscious chocolate sauce forms beneath. One dish, two layers, no extra steps. It’s a genuine crowd pleaser and family favourite, reminiscent of classic recipes that bring nostalgic, comforting appeal, and it doubles beautifully as a Christmas pudding alternative.

 

Ingredients

 

Pudding batter

• 2 tbsp DUST cacao infusion of your choice

  We use our organic raw cacao powder range in place of standard cocoa powder, for a richer, more complex chocolate flavour. However, this is optional. A normal cocoa powder is also ok to use.

• 1 cup gluten free self-raising flour

• ¾ cup xylitol
  This is a lower-calorie sugar substitute. But you can also substitute with brown sugar or caster sugar.

• ½ cup plant-based milk of choice

• 30g unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup hazelnuts, halved

 

Chocolate sauce layer

• Remaining DUST cacao infusion (from your ½ cup total)

• ¾ cup coconut sugar

• 1¾ cups boiling water

 

To serve (optional)

• Vanilla ice cream or double-thick cream

• DUST cacao infusion, for sprinkling on top

• Icing sugar, for dusting

Note on flour: Gluten free self-raising flour is available at most health food stores and the health food aisle of major supermarkets. If using plain flour, add 2 tsp baking powder and a pinch of salt to your dry ingredients.

Tip: A sifter is a helpful piece of equipment, but not necessary.

How to make Chocolate Self-Saucing Pudding – Step by step instructions

Preheat your oven to 180°C (160°C fan-forced).

1. Prepare your baking dish – Lightly grease a 2-litre ovenproof baking dish with butter and set aside.

2. Mix the dry ingredients – In a large bowl, combine 2 tablespoons of your DUST cacao infusion with the gluten free self-raising flour and xylitol. Whisk to distribute the dry ingredients evenly.

3. Make the cake batter – Add the plant-based milk, melted unsalted butter and vanilla extract to the flour mixture, then stir in the hazelnuts. Mix with a wooden spoon until just combined. Don’t overmix, as this can cause a tough, dense texture.

4. Fill the baking dish – Pour the batter into your prepared baking dish and smooth the top with the back of a spoon.

5. Add the chocolate sauce layer – In a small bowl, combine the remaining DUST cacao infusion with the coconut sugar. Sift this mixture evenly over the pudding batter.

6. Pour the boiling water – Carefully pour the boiling water over the back of a large spoon held just above the surface. This prevents the water from disturbing the layers beneath. Do not stir.

7. Bake – The recommended cooking time is around 45 minutes, or until a skewer inserted into the edge of the pudding (not the centre) comes out clean. The centre should still look slightly underdone when you pull it from the oven. It firms up as it rests and the sauce thickens. If you bake until completely firm throughout, the sauce will be absorbed and you’ll lose the distinct layers.

Serving Tips

Serve this chocolate self-saucing pudding hot and straight from the baking dish. The chocolate sauce is at its best immediately. Let it rest for 2–3 minutes after baking to allow the sauce to thicken slightly before scooping.

Serve with vanilla ice cream, double-thick cream, a dusting of icing sugar, or a sprinkle of extra DUST cacao infusion. The contrast of warm pudding and cold ice cream is part of what makes this a classic.

To reheat: Cover loosely and reheat in the microwave in 30-second intervals. The chocolate sauce will re-loosen as it warms.

Common Mistakes to Avoid

Overbaking. This is the most common reason a self-saucing pudding turns out dry with no sauce. Pull it from the oven when the edges are set but the centre still has movement. It will continue to cook briefly as it rests.

Wrong size dish. A dish that’s too small forces the batter too deep, and it bakes through before the sauce can form. Use a dish that holds at least 2 litres.

Skipping or reducing the boiling water. The water is what creates the sauce. Don’t reduce it or substitute cold water.

Overmixing the batter. Mix until just combined. Overmixing develops gluten (even in gluten free flour blends) and can produce a dense, rubbery sponge instead of a light one.

Leaving it to sit before serving. The sauce gradually absorbs into the sponge as it cools. Serve immediately for the best texture.

The Science Behind Self-Saucing Pudding

The reason this chocolate pudding recipe works comes down to density. When you pour boiling water over the sugar and cocoa mixture, the water — being heavier than the cake batter — sinks to the base of the baking dish as it bakes. The pudding batter rises above it, setting into a soft sponge, while the sugar and cacao below dissolve into a rich chocolate sauce. Pouring the water over the back of a spoon keeps the layers intact during this process. The result is two distinct layers from one simple batter, which is exactly what makes self-saucing pudding such a brilliantly clever classic dessert.

Why DUST Instead of Regular Cocoa Powder?

Standard cocoa — including Dutch processed cocoa powder — is processed in a way that strips much of the natural flavour complexity and beneficial compounds from the cacao bean. Our DUST cacao infusions are made from organic cacao blended with functional herbs, which means the chocolate flavour is deeper and you get targeted wellness benefits on top. We used Sex Dust in our test bake, but any DUST from our range works beautifully in this recipe. They’re pantry staples worth keeping on hand for both drinking and baking.

Nutrition & Dietary Notes

This recipe is gluten free and egg free, making it a genuinely inclusive dessert for family gatherings. A typical serving sits between 300–400 calories depending on toppings and portion size. Using organic cacao — as found in our DUST range — provides naturally occurring antioxidants and flavonoids that standard cocoa processing removes. For lower sugar, xylitol works well in place of brown sugar or caster sugar; it bakes identically and is lower on the glycaemic index. This also makes a great Christmas pudding alternative for those managing dietary needs over the festive season. A true crowd pleaser.

Frequently Asked Questions about our Chocolate Self Saucing Pudding Recipe

Looking for more recipes using our DUST cacao infusions? Browse our full recipe collection.