Chocolate and Almond Self-Saucing Pudding by Dom Gattermayr

Chocolate and almond self-saucing pudding served in bowls with vanilla ice cream

Dom Gattermayr pouring chocolate pudding batter into a Mud Flan dish

Dom Gattermayr is a chef and co-owner of Melbourne cafés Florian and Juniper, and homewares store Florian Home. Her food takes inspiration from her Central European lineage and from growing up and cooking in Australia.

Ingredients

Pudding

120g almond meal

120g self-raising flour

120g caster sugar

60g Hunted+Gathered Drinking Chocolate 60%

2 pinches sea salt

250g milk

2 eggs

60g unsalted butter, melted

Sauce

300g brown sugar

60g cacao

1 pinch sea salt

600ml water

To serve

Vanilla ice cream or cream

Method

Preheat the oven to 165°C fan-forced.
Combine the almond meal, self-raising flour, caster sugar, two pinches of sea salt and the drinking chocolate in a bowl.
In a separate bowl, whisk together the milk, eggs and melted butter.
Pour the milk mixture into the dry ingredients and mix until combined. Set aside.
Bring the water to the boil in a small saucepan. Whisk in the cacao, brown sugar and a pinch of sea salt. Stir until the sugar dissolves.
Grease your Mud Flan dish with butter and pour in the pudding batter.
Slowly pour the boiling sauce over the batter. The sauce and batter will combine slightly; this is okay.
Gently transfer the pudding to the oven and bake for 40 minutes.
Allow the pudding to cool slightly before scooping it into bowls, making sure each serving has plenty of sauce. Serve with vanilla ice cream or cream.