Serves: 6
Prep: 25 minutes Cook: 45 minutesWattleseeds are a native Australian food that has been consumed by Aboriginal Australians for generations. They are well-known for their nutty, chocolate, coffee flavours, making it perfect for baking. Enjoy our low FODMAP wattleseed chocolate self-saucing pudding - a simple dish, with a twist!
| ingredients |
|---|
|
2 tbsp wattleseeds* |
|
1 cup gluten-free flour |
|
3/4 cup caster sugar |
|
1/2 cup cocoa powder |
|
1/2 cup low FODMAP milk of your choice |
|
1 tsp vanilla essence |
|
1.5 tbsp butter, melted |
|
1/2 cup brown sugar |
|
1 3/4 cups boiling water |
Preheat an oven to 180°C/356°F and prepare either an 8 cup capacity ovenproof dish or 6 x 150ml ramekins by lightly greasing with oil or butter. Soak wattleseeds in boiling water for 20 minutes, then drain.
In a medium-size bowl, combine the flour, caster sugar and 2 tbs of the cocoa powder. Add milk, vanilla, wattleseeds and melted butter - stir to combine. Pour the mixture into the prepared pan or evenly into each ramekin. Use a spoon or spatula to smooth over.
In a small bowl, mix together the remaining cocoa and brown sugar. Sift this over the prepared pan or ramekin with the mixture in it. Top the pudding with boiling water.
Bake for 30-35 minutes or until the top is firm. Stand for approximately 10 minutes before serving to cool slightly. Dust with cocoa powder and serve immediately.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1294 Kj / 309 cal |
| Protein | 3.80g |
| Carbohydrates | 60.30g |
| Sugar | 40.10g |
| Total Fat | 5.60g |
| Saturated Fat | 2.70g |
| Fibre | 4.30g |
Wattleseeds are a native Australian food that has been consumed by Aboriginal Australians for generations. They are well-known for their nutty, chocolate, coffee flavours, making it perfect for baking. Enjoy our low FODMAP wattleseed chocolate self-saucing pudding - a simple dish, with a twist!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 2 tbsp wattleseeds* | 21 g | 0.70 oz |
| 1 cup gluten-free flour | 150 g | 5.30 oz |
| 3/4 cup caster sugar | 157.50 g | 5.50 oz |
| 1/2 cup cocoa powder | 45 g | 1.60 oz |
| 1/2 cup low FODMAP milk of your choice | 130 g | 4.60 oz |
| 1 tsp vanilla essence | 5 g | 0.20 oz |
| 1.5 tbsp butter, melted | 30 g | 1.10 oz |
| 1/2 cup brown sugar | 77.50 g | 2.70 oz |
| 1 3/4 cups boiling water | 437 g | 15.40 oz |
Preheat an oven to 180°C/356°F and prepare either an 8 cup capacity ovenproof dish or 6 x 150ml ramekins by lightly greasing with oil or butter. Soak wattleseeds in boiling water for 20 minutes, then drain.
In a medium-size bowl, combine the flour, caster sugar and 2 tbs of the cocoa powder. Add milk, vanilla, wattleseeds and melted butter - stir to combine. Pour the mixture into the prepared pan or evenly into each ramekin. Use a spoon or spatula to smooth over.
In a small bowl, mix together the remaining cocoa and brown sugar. Sift this over the prepared pan or ramekin with the mixture in it. Top the pudding with boiling water.
Bake for 30-35 minutes or until the top is firm. Stand for approximately 10 minutes before serving to cool slightly. Dust with cocoa powder and serve immediately.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1294 Kj / 309 cal |
| Protein | 3.80g |
| Carbohydrates | 60.30g |
| Sugar | 40.10g |
| Total Fat | 5.60g |
| Saturated Fat | 2.70g |
| Fibre | 4.30g |
FODMAP Assistant
