Margo Flannagan: Two Raw Sisters’ Chocolate Self Saucing Pudding

You can't go wrong with a good self saucing pudding, and you especially can't go wrong with this self saucing pudding!

Serves: 4 

Cook Time: 35 minutes 

Cake: 
1 cup oat (GF option: buckwheat flour) 
1/4 cup cacao powder  
1/2 cup coconut sugar  
1/3 cup coconut oil, melted  
1/2 cup plant-based or dairy milk  
1 1/2 tsp baking powder  
½ tsp sea salt  
2 cups of seasonal fruit, roughly chopped  

Sauce: 
3/4 cup coconut sugar  
3 tbsp cacao powder  
1 1/4 cups boiling water 

To Serve: 
Plant based or dairy ice cream or yoghurt 

Method:  
Pre-heat the oven to 190C. 

• Add all of the cake ingredients to a bowl and mix until well combined. 
• In an oven proof dish, pour the cake batter inside and smooth the top. Set aside. 
• For the sauce, in a medium bowl add all of the ingredients and whisk together until smooth and shiny. Slowly pour the sauce over the back of a large metal spoon to cover the pudding.  
• Place the dish into the oven and cook for 35 minutes. 
• Serve hot with vanilla ice cream or yoghurt.  

• Any leftovers will keep in an airtight container in your fridge for up to 4 days. 

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