Self-saucing chocolate pudding

Self-saucing chocolate pudding

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(2 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 8
Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat20g
  • saturates11g
  • carbs76g
  • sugars50g
  • fibre3g
  • protein8g
  • salt1.1g
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Ingredients

  • 100g butter, melted, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g gluten-free plain flour
  • 50g buckwheat flour
    Buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 140g golden caster sugar
  • 50g cocoa
  • 1 tbsp gluten-free baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp xanthan gum
  • 4 tbsp milky coffee, made in a mug as if you're going to drink it
  • 3 large egg
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g milk chocolate, broken into chunks
  • vanilla ice cream or single cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (4)

alice13uk's picture

This dessert is probably rubbery due to 2top xantham gum. Not an ingredient I find necessary in gluten free desserts or cakes. Even in pastry only one tsp is necessary to bind. I'd try this recipe without the xantham gum. I've made many great cakes with gluten free flour that are no different to making with wheat flour

Liv2cook's picture

This tasted delicious but was an awful texture, very stodgy and rubbery, as is typical of lots of gluten free produce. A real shame. I also reduced the sugar in the sauce by a third and it was still sweet enough. Eat this as soon as it comes out of the oven.

starfire's picture

Don't cook it/take it out of the oven much sooner than you intend to eat it. When I took it out of the oven it looked light and risen, but shrank somewhat by the time we ate it 30 minutes later. I felt this meant it was a bit denser/more rubbery than it would otherwise have been. Nevertheless, it was delicious and we will certainly be eating this again.

I halved the recipe and it was easily enough for 4 hungry/greedy people. Gorgeous with Swedish Glace vanilla!

(Didn't bother with buckwheat flour, just added more Doves Farm plain)

cshobbs's picture
5

This was superb. I couldn't find buckwheat flour, so I increased the plain flour, and everything seemed to be OK.
By the way, it makes 8 huge portions or 10 reasonable ones!

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