Looking for a dessert that’s not going to leave you with a total sugar hangover? This steamed low sugar chocolate pudding with thick creamy ganache, is the answer. With only half a cup of fructose-free sweetener, you can totally enjoy chocolate the without the guilt!
Low Sugar Chocolate Pudding
A low sugar chocolate pudding that's totally delicious!
- Chocolate Pudding
- 10g butter for greasing
- 1/2 cup of raw cacao
- 11/2 cups of plain flour
- 11/2 teaspoons of bicarbonate soda
- 1/2 tsp of salt
- 1/2 cup of rice malt syrup
- 1/2 cup of olive oil
- 2 eggs
- 1 teaspoon of vanilla powder or vanilla extract
- 2/3 cup of buttermilk
- fresh raspberries to decorate
- 275 ml can of coconut cream
- 100g of 80-90% dark chocolate broken into squares
- 1/2 teaspoon of vanilla powder or vanilla essence
- Things You'll Need
- 2 litre non stick pudding steamer
- Step 1 Melt the butter and brush the lid and the inside of your pudding steamer with butter. Line the base with a disc of baking paper then brush the base with butter, and set the steamer aside
- Step 2 In a small saucepan bring 2/3 cup of water to a simmer. Add the cacao and whisk for about 1 minute until the mixture has thickened. Set aside to cool
- Step 3 In a bowl mix, flour, bicarbonate soda, vanilla powder and salt. Then in a second bowl combine the rice malt syrup and olive oil, then whisk in the eggs. Add the dry ingredients in 3 lots, alternating with the butter milk, and stir until combined. Finally stir in cacao mixture
- Step 4 Pour the batter into the prepared pudding steamer and cover with lid. Place an upturned heatproof saucer into the base of a stock pot (this will stop the top of your pudding from burning) and place the steamer in the saucepan. Boil the kettle and pour enough boiling water into the pot to reach halfway up the side of the steamer. Bring the water to a simmer over a high heat. Cover the pot and reduce the heat to low. Steam pudding without removing the lid for 1 hour and 40 minutes or until a wooden skewer inserted into the pudding comes out clean. Leave the pudding to cool on a rack for 10 minutes
- Step 5 Meanwhile, heat 275ml of coconut cream and 1/2 teaspoon of vanilla powder in a small saucepan and bring to a gentle simmer. Remove from the heat, and stir in the broken up dark chocolate until all the chocolate has melted and you have a silky ganache. Pour the ganache into a jug and set aside
- Step 6 Turn the pudding out onto a plate. Pour one third of the ganache over the pudding, and top with fresh raspberries. Slice the pudding and serve with the remaining ganache
Why do I use fructose free sweetener?
Ordinary sugar is made up of 50% fructose and 50% glucose. The fructose component of sugar is metabolised differently to glucose. Fructose heads straight to the liver, whereas glucose can be used by every cell in the body. Because your liver can only process small amounts of fructose it is more likely to be turned into fat, which can increase your risk of obesity, diabetes and heart disease. Studies have also shown that fructose is highly additive and makes us eat more, because, unlike other foods, it does not send a signal to the brain when we have had enough. So its really not your fault that you have to eat that whole block of chocolate *cue sigh of relief* The good news? The rice malt syrup used in this recipe is made from fermented cooked rice, and is completely fructose free. Find it in the health food aisle of your local supermarket.
I’d love to know about your favourite low sugar treats. Give me the low down in the comments below.