Chocolate mocca almond pudding with plum and orange butterscotch sauce recipe

• Serves 12

This chocoholic pudding is a favourite at café maitreya. We make it dairy free but just substitute eggs, butter and cream as indicated for the full fat version.


  • 400 gm dark 70% chocolate pistols or bars cut into 3mm squares
  • 225 gm organic vegan margarine (or 225 gm unsalted butter)
  • 225 gm caster sugar
  • 1 expresso or I dessert spoon coffee essence
  • 9 dessert spoons soya cream (or 3 medium organic eggs)
  • 90 gm plain white flour
  • 1 teaspoon baking powder
  • 150 gm flaked almonds
  • 250 gm or 6 medium dark plums cut into 3mm chunks


1. Pre heat oven to 160c

2. Grease and line a 25cm square / 4cm deep baking dish with grease proof lining paper.

3. Gently toast the almonds.

4. Mix half the chocolate – 200 gm with the margarine in a bowl and gently melt over hot water 'bain-marie' – stir carefully and quickly to ensure chocolate doesn't get too hot and split. i.e. don't boil!

Let cool for 5 minutes

5. Meanwhile mix the sugar, coffee and soya cream in mixer (or by hand in deep bowl). Then add the melted chocolate and mix.

6. Add the flour and baking powder. Mix until smooth, and then add the almonds and plums.

7. Finally add the remaining chocolate and transfer to lined baking dish.

8. Bake for 18 minutes @ 160c, then turn oven down to 140c and bake for a further 8 to10 minutes. The pudding should be very moist and chocolaty in centre. Serve immediately or cool and portion into brownies.

Orange butterscotch sauce


  • 125 gm golden granulated sugar
  • 225 gm golden syrup
  • 50 gm organic vegan margarine (unsalted butter)
  • Fine zest and juice of one orange
  • 200 ml soya cream (200 ml double cream)


  1. Put all the ingredients apart from the soya cream in a small saucepan, boil gently for 10 minutes or until golden orange brown. n.b. not to caramel stage.
  2. Take off heat and carefully whisk in the soya cream (cream), serve hot or reserve for use.

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