Gluten-free Hot Chocolate Sponge Pudding Recipe
Gluten-free hot chocolate sponge pudding recipe - the ULTIMATE dessert that nobody would ever know is Coeliac-friendly and wheat-free.
Ingredients
For the pudding
- 2 large eggs
- 170 g light brown sugar
- 100 g butter softened (dairy free alternative if necessary)
- 185 g gluten-free self raising flour
- 25 g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp gluten-free baking powder
- 3 tbsp golden syrup
- 270 ml milk dairy-free if necessary
For the chocolate sauce
- 150 ml double cream or 300ml of cream and remove the milk - dairy-free if necessary
- 150 ml whole milk dairy-free if necessary
- 300 g chocolate dark or milk, chopped (dairy-free if necessary)
Instructions
To make your sponge:
- Preheat your oven to 160C Fan / 180C.
- Place all your ingredients for the pudding (except the milk) into a large bowl and whisk together until well combined.
- Pour the milk into the bowl in three stages, whisking in between each addition.
- Pour your mixture into a greased casserole dish. Mine was a 28cm x 18cm rectangular baking tin. Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven and allow to cool slightly in the dish - this is where you will serve it from.
To make your sauce:
- Whilst the pudding is in the oven, you can make your sauce. Place your cream and milk (or just cream) into a saucepan and heat until just boiling. Once boiling, remove from the heat and straight away add your chocolate. Stir through until the chocolate melts and you have a smooth hot chocolate sauce.
To serve:
- Cut your sponge into squares as big as you like. If they've completely cooled, I'd recommend briefly heating it in the microwave again. Always enjoy lovely and hot!
- Pour a little of the hot chocolate sauce over each portion. I always like to eat it hot. Serve with ice cream or even custard if you prefer. Enjoy!
Notes
You can keep your sauce in the fridge and then reheat it.