Chocolate & Pumpkin Pudding Recipe

Chocolate Pumpkin Self-Saucing Pudding Recipe, gluten free and dairy free

After scraping myself up off the ground I am back up and running. Not fast though but with the knowledge that I have a very sweet lady down the road who is looking after me. Last week I had my first meltdown as a mum, everything just became all too much as I have the most relaxed baby ever, honestly Isla is chilled. So when she isn’t herself something is generally wrong. Darn teeth again! ggrrrrr. Dawn was the shoulder for me to cry on as well as borrowing a chicken cage for my clucky hens. In return I wanted to bake up something super yummy for her. All ladies love chocolate and Dawn is gluten-free and dairy free so I got looking into substitutes.

Chocolate, pumpkin & earl grey tea self saucing puddings. mmmmm. The funny thing is I had plenty of mashed pumpkin made up from the day before. Isla doesn’t like mashed pumpkin she prefers it whole. You have to try these things. So I had some left over and thought why not use it like milk. Oats to replace the flour and cocoa for the chocolatey goodness. This recipe is a keeper. I have fine tuned it a little this past week after realizing you can over do cocoa powder. That’s the fun of baking I guess.

Do you love chocolate?


Chocolate & Pumpkin Pudding Recipe
Prep time
Cook time
Total time
Recipe type: sweet
Serves: 8
  • 1½ cups of Oats
  • ½ cup (100g) Sugar
  • ⅓ cup (35g) Cocoa Powder
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • pinch of salt
  • 1 tsp bicarb soda
  • 1 lge egg
  • 1 cup (240g) of mashed pumpkin
  • Sauce
  • 2 tbsp cocoa powder
  • 2 cups of earl grey tea
  • ½ cup (100g) brown sugar
  1. Preheat your oven to 180'c and grease a round 20cm baking dish or 8 individual dishes.
  2. In a food processor blitz the oats for one minute or until they have turned into a powder which resembles flour.
  3. Add the oat flour to a mixing bowl add the sugar, cocoa, nutmeg, cinnamon, salt and bicarb soda. Stir the dry ingredients together creating a well in the center.
  4. Add the egg and pumpkin to the mixture and slowly incorporate into the mixture. Pour the batter into the dish.
  5. Make the sauce by placing the cocoa and brown sugar into a mixing bowl and pour over the hot earl grey tea. Mix removing any lumps and pour over the batter.
  6. Place the dish into the oven and bake for 40 minutes.
  7. Serve with a generous dollop of cream
The earl grey tea can be made up earlier however don't over brew it makes the cake bitter. I leave the tea bags in for about five minutes.



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  1. Go you for picking yourself back up and baking for a friend! These look wonderful! I’m always looking for a delicious dessert.

  2. I happen to be drinking some Earl Grey tea that I’ve just slightly over brewed — and you’re right, it does turn bitter. Anyway, chocolate and pumpkin really is such a nice combo! This looks terrific — thanks.