Pumpkin Self-Saucing Pudding

Posted by on Nov 29, 2014 in Recipes | 0 comments

When I was growing up self-saucing puddings were a real treat for dessert, especially on cool winter nights. I mean, what could be better than hot cake with a built-in sauce? Not much, I tell you. Self-saucing puddings really are a little piece of heaven!

For some reason, until I decided to make this gorgeous pumpkin pudding, I hadn’t had one in two decades.  I think it must be because self-saucing puddings aren’t really a “thing” in the United States. But now I’m making up for lost time and have been on a bit of a self-saucing pudding baking bonanza! 

Pumpkin Self-Saucing Pudding

Pumpkin Self-Saucing Pudding

Self-saucing puddings are a little bit magical. To make them, you prepare cake batter and place it in an oven-proof dish. Then you carefully top the batter with boiling, sweet liquid and put it in the oven.  As it cooks, the cake rises to the top and the liquid falls to the bottom, where it thickens and becomes nice and gooey sauce. And at the end of it you have pure perfection!

Cake and sauce in one!

Cake and sauce in one!

This self-saucing pudding combines pumpkin cake with a sweet caramel sauce and it’s just over-the-top delicious!

Yum!

Yum!

Pumpkin Self-Saucing Pudding
Serves 4
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Total Time
45 min
Total Time
45 min
Cake
  1. 1/2 cup all-purpose gluten free flour (I use Bob's Red Mill)
  2. 2 tbsps arrowroot powder
  3. 3/8 tsp xanthan gum
  4. 1/8 tsp salt
  5. 1/2 tsp baking powder
  6. 1/2 tsp baking soda
  7. Small pinch nutmeg
  8. Small pinch allspice
  9. 1 tsps cinnamon
  10. 1/4 tsp ginger powder
  11. 2 tbsps cup coconut palm sugar
  12. 1/4 cup pumpkin purée
  13. 1/4 cup vegan milk
  14. 1 tbsps walnut oil or olive oil
  15. 1/4 cup maple syrup
  16. 1/2 tsp vanilla extract
  17. 1/2 tsp apple cider vinegar
Sauce
  1. 1/2 cup coconut milk (beverage, not canned)
  2. 1/2 tsp vanilla paste or extract
  3. 1 tbsp golden syrup or agave nectar
  4. Tiny pinch of salt
  5. Powdered sugar for dusting.
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease one large or two small baking dishes with vegan butter or oil.
  3. Sift together dry cake ingredients in a mixing bowl.
  4. Mix together wet cake ingredients in a separate container.
  5. Add the wet ingredients to the dry and stir until well-combined.
  6. Pour the cake batter into the baking dish/es.
  7. In a saucepan, add the coconut milk, vanilla, liquid sweetener and salt and heat over medium heat.
  8. Bring to a boil.
  9. Once boiling, pour the liquid over the cake batter, being careful not to break the surface of the batter until the baking dish is about 3/4 full.
  10. Bake for 30-35 minutes, until the cake is golden brown and a toothpick inserted into the cake comes out clean or with just a few large, moist crumbs.
  11. Dust with powdered sugar.
  12. Serve right away.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Self-saucing puddings are meant to be eaten piping hot, fresh from the oven.  

Get in my belly!

Get in my belly!

And they are amazing with a little ice cream. So go ahead and try this. I know you’ll love it! 

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