SELF-SAUCING CHOCOLATE PUDDING

Self-saucing chocolate pudding image

Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

Provided by Sarah Cook

Time 50m

Number Of Ingredients 14

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Ingredients

100g butter , melted, plus a little extra for greasing
200g gluten-free plain flour
50g buckwheat flour
140g golden caster sugar
50g cocoa
1 tbsp gluten-free baking powder
2 tsp xanthan gum
4 tbsp milky coffee , made in a mug as if you're going to drink it
3 large eggs
150ml milk
100g milk chocolate , broken into chunks
vanilla ice cream or single cream, to serve
200g light muscovado sugar
25g cocoa

Steps:

Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

Nutrition Facts : Calories 511 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium