Chocolate and Pecan Self-saucing Puddings

Winter means decadent desserts, but they don't have to be full of dairy! These puddings use macadamia oil, which adds the richness of butter and crunchy pecans which are in season.

prep time
cooking time
Recipe by Christie Connelly


60g (1/2 cup) spelt flour*

1 tsp baking powder

2 heaped tbsp cacao powder (or cocoa)

70g (1/2 cup) coconut sugar

40g (1/4 cup) pecans, finely chopped

125ml (1/2 cup) Vitasoy Rice Milk**

3 tbsp macadamia oil + extra for greasing

1 egg



40g (1/3 cup) rapadura sugar (or brown sugar)

1 tbsp cacao powder (or cocoa)

125ml (1/2 cup) boiling water (from the kettle)

coconut yoghurt or ice cream, to serve

* Plain flour can be subsituted for spelt flour.
** Ricemilk can be substituted with any of Vitasoy's soymilks or oatmilks.


  1. Heat oven to 180C. Grease four, 1 cup capacity, ramekins with macadamia oil and set aside.
  2. Sift flour, baking powder and cacao powder into a large bowl. Stir in the coconut sugar and pecans.
  3. Whisk together the rice milk, macadamia oil and egg in a small jug. Pour into the dry ingredients and mix to combine. Spoon evenly between the greased ramekins.
  4. Whisk together the rapadura sugar, cacao and boiling water in another small jug until the sugar dissolves. Pour evenly between the ramekins. This will sink to the bottom of the batter and form the sauce. Bake for 20 minutes and serve hot with a scoop of coconut yoghurt to keep it dairy free, or ice cream.