Self Saucing Red Velvet Puddings
- Rosie
- 2 days ago
- 2 min read
There is just something about red velvet cake especially in the lead to Christmas. These are my red velvet self saucing puddings and they are everything a cosy evening needs. They sponge is buttery and moist with the perfect balance of vanilla and chocolate flavour. Then in the centre you get the oozing chocolate ganache which really makes this dessert feel extra special and indulgent.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Self Saucing Red Velvet Puddings
Here’s Why You’ll Love These Self Saucing Red Velvet Puddings:
Soft and moist with a gooey chocolate filling
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Perfectly portioned for smaller serving size
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Dark Chocolate: for making the chocolate centre
Brown Sugar:Â Light brown sugar for flavour and texture
Butter: You’ll need it for toffee sauce
Yoghurt: I recommend using yoghurt with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - soya is my favourite!
Self raising flour: for a well risen pudding
Red Food Colouring: for that beautiful colour
The first step is to make the chocolate ganache. You will only need two ingredients - dairy free double cream and dark chocolate. Popped into the freezer to set whilst we make the sponge it will be used as the filling for our pudding.
Next we are going to make our sponge. We start with dairy free buttermilk for that perfectly soft texture and slightly tangy flavour.
The remaining ingredients are mixed in before being scooped into two ramekin dishes. A tbsp of set toffee is placed in the centre of each before being baked until golden.
Recipe
