Gluten Free Mocha Date self-saucing Pudding


  • 1 Cup LFGF All-purpose plain flour
  • 1 Tablespoon cocoa powder (gluten free)
  • 1/2 cup caster sugar
  • 1 Teaspoon of baking powder (gluten free)
  • 150g (about 6) fresh dates, de-seeded, finely chopped
  • 1 Teaspoon vanilla extract
  • 1/2 cup milk / rice,soy,milk
  • 1 Egg
  • 75g Butter (or dairy free spread) melted & cooled


  • 2/3 Cup firmly packed brown sugar
  • 1 Tablespoon cocoa powder (gluten free)
  • 1 1/4 Cups boiling water
  • 1 Tablespoon instant coffee powder


  1. Preheat oven to 180℃.
  2. Grease four 1 1/4 cup capacity, ovenproof ramekins (oven proof dish).
  3. Place on a baking tray lined with baking paper.
  4. Sift LFGF all-purpose plain flour, cocoa & baking powder a large bowl.
  5. Stir in caster sugar and dates (making sure dates don’t clump).
  6. Whisk vanilla, milk (can be dairy free), egg and butter (can be dairy free) together in a bowl.
  7. Pour into flour mixer. Gently stir to combine.
  8. Spoon into prepared dishes.
  9. Smooth surface.

Making sauce: 

  1. Combine brown sugar and cocoa in a bowl.
  2. Sprinkle over puddings.
  3. Place boiling water and coffee powder in a heatproof jug.
  4. Stir to dissolve coffee.
  5. Pour coffee mixture, over the back of a metal spoon, over each pudding using all the coffee mixture.
  6. Bake for 30 to 35 minutes or until a skewer, inserted halfway into puddings, comes out clean and the sauce bubbles around the edges.

Serve with (dairy free) custard.

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