Almond and coffee self-saucing pudding {vegetarian}9

Posted on June 12, 2013 by ChristieSweet Treats, Vegetarian

Self saucing pudding is one of my signature desserts. I love experimenting with different flavours and textures in both the fluffy topping and the saucy bottom. My usual go-to flavour combo is banana (on top) and caramel (saucy bottom). It is truly divine, and I promise to share that recipe soon.

However, this delicious combination came about when Vitasoy briefed me to make two coffee-flavoured desserts. Tiramisu immediately sprang to mind, but then I remembered I’d already created a chocolate virgin version before for them, so that was out. At that moment it started raining, and for some reason a warm, comforting self saucing pudding popped into my brain. 

The second coffee recipe took a bit more heavy-duty thinking, but more on that another day.

I just love the magical transformation of a self saucing pudding. You make the cake batter and pour it into the dish, then make the sauce and pour that on TOP of the batter. When the batter cooks it rises up and leaves the sauce behind on the bottom to thicken to a syrup and go all gooey.

Don’t you find that amazing? OK, maybe that’s just me.

Be sure to drizzle it with a little pouring cream while it’s still warm – it really makes this pudding pop! And serve it in small portions. I was feeling quite greedy on the day I dished out what’s in the picture above! (Hey, I’m pregnant).

If you are following a dairy free diet, then try some coconut cream, it works a treat. OR, if you are feeling really decadent, then my hubby recommends vanilla bean ice cream – but he has a very sweet tooth (and loves ice cream melting onto warm desserts) – so keep that in mind if you go down the ice cream path.

Tell me, whipped cream or ice cream with dessert? Or something else? I’m a whipped cream girl ALL THE WAY!!

Christie x

Almond and coffee self-saucing pudding

serves 6-8

  • 150g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 110g (1/2 cup) brown sugar
  • 3 tablespoons dairy-free spread (or butter), melted
  • 125ml (1/2 cup) Vitasoy VitaCafe Soymilk (or milk of your choice)
  • 1 egg, lightly beaten
  • 2 tablespoons golden syrup
  • 70g (1/2 cup) almonds, roughly chopped

Coffee syrup

  • 125ml (1/2 cup) freshly brewed coffee (ground beans or instant)
  • 150g (3/4 cup) brown sugar
  • 125ml (1/2 cup) Vitasoy VitaCafe Soymilk (or milk of your choice)
  • 1 tablespoon dairy-free spread (or butter)

1. Heat the oven to 180C. Grease a 1.5 litre baking dish and set aside.

2. Put the flour, baking powder and sugar into a large bowl and whisk until well combined. Add the melted spread, soymilk, egg and syrup and stir to combine.

3. Scoop into the baking dish and scatter the almonds on top.

4. Next, make the syrup. Place the brown sugar, coffee, soymilk and spread into a small saucepan over high heat. Bring to the boil, stirring frequently until the spread melts, then carefully pour over the batter in the baking dish. The syrup will sit on top, but the cake will rise through it when it bakes.

5. Bake for 25 minutes until the pudding is risen and cooked through with the sauce at the bottom. Let it rest in the baking dish for 5-10 minutes before serving with ice cream, cream or yoghurt.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Looking for more saucy sweet recipes? Check these out:

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