The great thing about this Pudding is that you can easily see the oozy fudgy sauce on top, unlike the traditional version with the sauce at the bottom of the pudding dish. Don’t be alarmed at how messy the pudding looks before you put it in the oven – it will look delicious when it’s done, we promise! Serves 4 1⁄2 cup coconut flour 2 tablespoons arrowroot 2 tablespoons raw cacao powder, plus 2 tablespoons extra 1⁄4 cup maple syrup, plus 1/3 cup extra 1⁄2 cup unsweetened almond milk 2 eggs, at room temperature, lightly whisked 50 g butter, melted and cooled whipped coconut cream, to serve TIP: Make sure everyone is ready and waiting for this pudding, as it’s best served straight from the oven. If left to stand, the cakey part of the pudding will slowly soak up the delicious fudgy sauce on top. Preheat your oven to 180°C. Grease a 4-cup capacity round heat-proof dish. Put the coconut flour, arrowroot and cacao together in a bowl and whisk until well combined. Make a well in the centre and add the maple syrup, almond milk, eggs and butter, then slowly whisk together until well combined and smooth. Spoon ...

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