Gooey, Guilt-free Chocolate Pudding for One

Chocolate pudding straight out of the oven....notice I was lazy and mixed the batter in the ramekin itself...
Chocolate pudding straight out of the oven….notice I was lazy and mixed the batter in the ramekin itself…

So final exams are coming up for uni and it’s no secret that I’m stressing. When exam period rolls around I normally find myself eating a lot of junk, craving sugar and carbs to get me through all the studying. However, the other day whilst raiding the fridge and pantry for anything containing chocolate, you guessed it, there was none in the house. The only thing I could find was a tin of cocoa powder…and I wasn’t that desperate to eat cocoa on its own.

Luckily I had a light bulb moment and went straight to the fridge to get out that half-empty jar of tahini that was lying at the back of the shelf. You see my light bulb moment involved remembering an episode of Masterchef that I had watched the previous night. I was so amazed by Matt Preston’s Flourless Nutella Cake that he showed the contestants during Masterclass. It only had 2 ingredients– eggs and Nutella!  #mindblown.

So in serious need of a chocolate-hit, I experimented with the idea of using tahini, an egg and cocoa powder (along with a few other ingredients) to make this delicious and fairly healthy chocolate pudding containing no butter, no flour and only a tiny bit of sweetener.



  • 1 egg
  • 1 1/2 tablespoons Dutch-processed cocoa powder
  • 1 1/2 tablespoons hulled tahini
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon sifted icing sugar (alternatively, for an even healthier version you can use honey or your favourite sweetener but you may have to adjust the quantity you add to achieve the desired sweetness.)


  1. Preheat oven to 180 degrees Celsius. Mix all the ingredients thoroughly and place in a small ramekin or baking dish (alternatively, you can mix the ingredients in the ramekin itself if it’s big enough in order to save on the washing up…just don’t do so if serving to someone else as it’s not the prettiest looking thing having pudding batter stains on the sides of the ramekins)
  2. Place in the oven and bake for 15 minutes or until the outer part of the pudding is cake-like and the middle is still goey when pierced with a skewer or toothpick.


If you want a chocolate cake instead, just keep the batter in the oven for longer–simple!


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