Guilt-less Desserts & Treats for your Family

Chocolate, Pecan and Caramel Pikelet Pudding


This recipe for Chocolate, Pecan and Caramel Pikelet Pudding was never meant to be shared. It was made as part of my Taste Magazine #tastebaketheissue addiction but when it all went in one sitting I knew I was onto something that was too good not to be shared.

The original version of this Chocolate, Pecan and Caramel Pikelet Pudding recipe was ‘sold’ as being quick and easy as it used store bought pikelets. Unfortunately, these are not GF so, as usual, I set about to healthily the recipe and make it Lisa friendly. I took my Gluten Free Pancake recipe (you could sub in these paleo friendly Cassava Flour Pancakes or another pancake recipe), I made a double batch of it and then cooked half sized mini pancakes, aka pikelets. Instead of using 1/4 cup of mixture for each pancake I used that same amount to make 2 pikelets inside crumpet rings (crumpet rings are like egg rings on steroids). If you don’t have a mega egg ring just make 2 pikelets from the 1/4 cup of mixture, trying to keep them all roughly the same size. It doesn’t matter though if they’re ugly; they’ll be baked up and hidden under custard gooeyness.

The rest of this Chocolate, Pecan and Caramel Pikelet Pudding is pretty easy. Just arrange the pikelets in a baking dish, whisk the custard ingredients and pour in. When adding the chocolate chips and nuts make sure you sneak them between the pikelet layers as well as scattered on top.

This may take a little bit longer to prepare than a standard version but this Gluten and Dairy Free version is most definitely worth the effort!!

Hot tips

  • If you can use 2 frying pans to make the pikelets. It will mean frantic flipping but you won’t feel like you’re spending the entire day at the stove.
  • A smaller pan is better than too big. Ideally the pikelets should be standing when baked.this will give them a nice crispy top and a pudding bottom. My pan was a 20X20cm purex baking dish. I had to try a few out with the pikelet towers to see what would work the best.
  • If you don’t like nuts then don’t add them!
  • Don’t go all stingy on the chocolate chips. If you do then we can’t be friends any more. I have made my own dairy free chocolate chips but you can also use commercial ones.
  • If you are worried about the top of the pikelets burning then place a piece of foil over the top of the tray for the last 10 minutes. Crispy is perfect, burnt is not.
  • I have served this with caramel sauce and whipped cream. Next time I think I’ll indulge in some vanilla ice cream on top.

Chocolate, Pecan and Caramel Pikelet Pudding

This Chocolate, Pecan and Caramel Pikelet Pudding is all sorts of gooey and crispy! It's the perfect dessert for a chilly night.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 30 mins
Servings: 8



    Chocolate, Pecan and Caramel Pikelet Pudding

    • 28-32 Pikelets as as many as you can cook!
    • 3 Eggs
    • 1/4 Cup Maple Syrup/Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 1 Cup Coconut Cream use the thickened cream from an opened can of coconut milk/cream that's been in the fridge overnight. Do not use the watery remains
    • 1 1/4 Cup Milk of choice
    • 100 grams Chocolate Chips
    • 80 grams Pecans
    • Whipped Cream and Caramel Sauce to serve


    • 1 1/2 Cups plus 2 Tablespoons Arrowroot
    • 1 Cup Rice Flour
    • 2/3 Cup Corn Flour
    • 4 teaspoons Baking Powder
    • 4 Tablespoons Sugar of choice
    • 1 teaspoon Salt
    • 1 1/2 Cups Milk of choice
    • 4 Tablespoons Oil
    • 2 Eggs

    Chocolate Chips

    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract

    Caramel Sauce

    • 1/2 Cup Coconut Cream
    • 2 Tablespoons Maple Syrup
    • dash of Salt
    • 1 teaspoon Vanilla Extract



      Chocolate, Pecan and Caramel Pikelet Pudding

      • Preheat the oven to 180C/360F.
      • Lightly grease a baking tray. Mine was 20cm/8inch square glass baking dish (1.9lt). A cake tin could also be used.
      • Arrange the pikelets so that they are standing up and form 2 rows in the baking tray (refer to the tasty photos if you are unsure).
      • In a medium sized mixing bowl, place the eggs, coconut cream, milk, sweetner and vanilla and whisk until well combined.
      • Pour the mixture into the baking dish, making sure it gets over the base of the tray and between the pikelets.
      • Sprinkle the chocolate chips and pecans on top of the pikelets, making sure they also get between the pikelets.
      • Place in the oven and bake for approximately 50 minutes. The custard will be cooked and only slightly wobbley.
      • Check after 30-40 minutes. If the pikelets are looking like they may be about to burn coover the top with foil. You want the pikelets crispy but not burnt.
      • Allow the Chocolate, Pecan and Caramel Pikelet Pudding to sit for 5-10 minutes before serving.
      • Drizzle with Caramel Sauce and serve with whipped cream or ice cream.


      • Place the dry ingredients into a mixing bowl and lightly whisk.
      • Place the wet ingredients into a bowl and whisk.
      • Pour the wet ingredients into the dry and whisk until just combined and no lumps remain. Do not over mix.
      • Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and near fill it with the pancake batter. This is enough for 2 Pikelets.
      • The pikelets can be cooked inside a crumpet ring (a mega egg ring) or by themselves.
      • Pour gently onto the hot pan. Cook for 1-2 minutes, or until the up side is full of bubbles and the underside is a golden. Flip the pikelets and cook until it too is golden (approximately 1-2 minutes).
      • Repeat with the remaining mixture, remembering to regrease/butter the pan between each pikelet.
      • This recipe should give you between 25-32 pikelets (depending on how generous your 1/4 cups are). Remember that 1/4 Cup of mixture gives you enough for 2 pikelets.

      Chocolate Chips

      • Melt the coconut oil in a saucepan over a very low heat.
      • Stir in the maple syrup and vanilla.
      • Stir in the Cocoa. Allow to thicken slightly.
      • Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
      • Remove the Chocolate from the freezer and break into large pieces.
      • Use a sharp knife and a cutting board to cut the chocolate into small pieces.
      • Use immediately or refreeze for later use.

      Caramel Sauce

      • Place the coconut cream, maple syrup, vanilla and salt in a saucepan over medium/high heat.
      • Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 5 ish minutes, depending on the quality of your coconut cream.
      • The caramel will be dark golden in colour and delicious.


      Adapted from Taste Magazine

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