Delicious Gluten Free Chocolate Pudding

Aprox. 1hr, feeds 4 sweet lovers or 6 normal people

See below for DF, lactose free and vegan alternatives

Starting this page my first course of action was to try and recreate all the traditional family recipes I was raised on GF. So this recipe is my take on my family's favourite self saucing pudding recipe, perfect for cold drizzly nights. I hate when there is too much writing before a recipe so I will jump right in!

INGREDIENTS

Pudding:

65g of softened butter

1/2 a cup of raw sugar

1 cup of GF self raising flour

1/4 tsp xanthan gum

1/4tsp baking powder

1 1/2 tbsp of cocoa (or 1tbsp and 2tsp)

1 egg

1/2 of milk

1/4 tsp of vanilla essence

A pinch of salt

Sauce:

1 1/2 tbsp of cocoa (or 1tbsp and 2tsp)

1 cup of raw sugar

1 cup of boiling water

STEPS

Pudding

1. Preheat the oven to 180 degrees (celsius)

2. Cream the butter and sugar in a bowl

3. Once an even consistency, add the egg and vanilla. Beat well.

4. In a seperate bowl add the flour, xanthan gum, baking soda and cocoa. Mix until even.

5. Fold half the dry mixture into your wet mixture, add milk. Fold in the remaining dry ingredients followed by the remaining milk.

6. Place the mixture in a round tin with baking paper, ensure the tin is at least an inch and a half high.

7. Add your sauce to the mixture, see steps below

Sauce

1. In a seperate bowl mix the sugar and cocoa.

2. Sprinkle this mixture evenly across your pudding mixture, ensuring you cover the entire surface.

3. Gently pour the boiling water over the mixture, evenly covering the entire surface.

4. Carefully place the mixture in the oven for 30-40mins, ensure you place a empty tray on the shelf beneath the tin (or place your tin within a larger tray) in case of spillage

   
   

   Best served with ice cream!

DIETARY ALTERATIONS

Please note I have not tested all of these but recommend them using my baking experience for other recipes etc

Dairy free/ lactose free

• switch your milk with any lactose free or dairy free milk of your choice (I would recommend a less sweet milk alternative i.e. not almond milk, as the meal can already be quite rich)

• switch your butter with Nuttlex (if dairy free) or lactose free margarine, I would recommend increasing the quantity slightly as these are less dense (use aprox. 80g)

Vegan

• employ all the df changes

• switch the egg with 40mL of oil, double the quantity of your xanthan gum (i.e. use 1/2tsp)