A gluten free, slightly-adapted version of a dessert from the brilliant and incredibly talented Ravneet Gill. This has all the rich fudginess of a decadent pudding with none of the dry crumbliness that you often get with GF food. Feeds 2 generously
- 30g soft light brown sugar
- 50g dark chocolate, broken into pieces
- 2 eggs
- 60g caster sugar
- 50g greek yoghurt
- 35ml veg oil
- 80g gluten free plain flour (and of course with regular flour if you don’t need it to be gf)
- 15g cocoa powder
- ½ tsp bicarb
- 1 tsp baking powder
- A pinch of salt
- Pre-heat the oven to 160C fan (180C) and stick the kettle on
- Mix the brown sugar and chocolate in a small bowl with 50ml boiling water
- Warm in the microwave for 30 seconds to ensure the chocolate is melted and sugar is dissolved, stirring to combine
- Scrape this oozy mixture into the base of an enamel or ceramic baking dish
- In a mixing bowl, whisk together the eggs and caster sugar until pale and voluminous
- Add the yoghurt, oil and 3 tbsp water and continue to whisk until thick and smooth
- In a separate bowl, combine the gf flour, cocoa powder, bicarb, baking powder and salt
- Then just add the dry ingredients to the wet and stir together into a smooth batter
- Pour this gently and evenly over the sauce in your baking dish
- Seal the dish with foil and then place it into a larger roasting tin
- Pour boiling water into the large roasting tin around your pudding, until it’s about halfway up the side (possibly easier to do this while the double-tin situation is already sitting on the oven shelf)
- Transfer into the oven (very carefully!) and bake for 40 mins
- Remove from the water bath and leave to cool for 5 mins
- Serve with custard or vanilla ice cream. You’re going to be so happy you made this
Sophie cooks 