Healthier hot chocolate fudge pudding

Prep Time: 15

Cook Time: 25

Cooling time: 10

Total Time: 50

Servings people

Appliance/Function:

• Combi Steam Oven

• Induction cooktop

Preheat your combi steam oven to 160 °C fan bake and 40% steam. Spray a baking dish with oil spray, then line with baking paper. Bring a kettle of water to a boil.

Add 1 cup pitted dates and 1 cup boiling water to a heatproof bowl and soak for 10 minutes. Drain, then add ½ cup maple syrup, then using a stick blender (or masher if you don't have one), blend the dates and maple syrup until smooth and lump-free.

In a large bowl combine 1 ½ cup flour, 30 g cocoa powder, 1 tsp baking powder, 1 tsp baking soda and ½ tsp salt.

Then add the date mixture, 1 egg, ⅓ cup olive oil and 1 tsp vanilla extract to the bowl with dry ingredients. Whisk until combined. Then add ½ cup boiling water and whisk until smooth.

Pour the mixture into the prepared baking dish. Place on the middle rack (level 2 or 3) for 25 minutes or until a skewer inserted into the centre comes out mostly clean – a faint smear of batter isn't a bad thing, we're making a fudge cake here!

Meanwhile, in a small induction pot, melt 200 g dark chocolate on level 2 on your induction cooktop. Then add ½ cup boiling water and whisk until the chocolate and cream combine into a silky sauce. Leave to cool and thicken for 20 minutes while the pudding is baking. Stir, then pour it into a jug for serving.

Leave pudding in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or plate right side up.

Cut the hot chocolate fudge pudding into slices, divide between bowls, and then pour over the fudge sauce. Add a scoop of ice cream or yoghurt if desired.

This method produces a moist, rich, and perfectly fudgy chocolate pudding with an irresistible glossy chocolate sauce. Enjoy! ????✨