Self-saucing chocolate pudding

30-60 minutes 600 kcal or less alternative coeliac gluten free indulgent mains melting middle no gluten no problem sponge pudding wheat-free

N/A

Source

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

Method

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.