Chocolate Wattleseed Self-Saucing Pudding

Wattleseed brownie
Serves: 6
Prep: 25 minutes
Cook: 45 minutes

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!

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2 tbsp wattleseeds*

21 g 0.7 oz

1 cup gluten-free flour

150 g 5.3 oz

3/4 cup caster sugar

157.5 g 5.5 oz

1/2 cup cocoa powder

45 g 1.6 oz

1/2 cup low FODMAP milk of your choice

130 g 4.6 oz

1 tsp vanilla essence

5 g 0.2 oz

1.5 tbsp butter, melted

30 g 1.1 oz

1/2 cup brown sugar

77.5 g 2.7 oz

1 3/4 cups boiling water

437 g 15.4 oz


  1. 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. 

  2. 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. 

  3. 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.  

  4. 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.


  • *For those that don't have access to wattleseeds, substitute with 1-2 tbs instant coffee for similar flavours  
  • Serve with lactose-free thickened cream or ice cream 
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
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