Gluten-Free & Easy
with chilli chocolate sauce
Prep: 15 minutes
Cook: 20 minutes
Dark, rich and wonderfully comforting. Hot chocolatey sponge drizzled with a spiced sauce that contrasts with the cold creaminess of vanilla-flavoured mascarpone or ice cream.
Prunes help to keep the sponge puddings moist. Mashed sweet potato could be used instead.
A commercial flour blend, with the raising agent already added, is a handy standby. If you have time, experiment with making your own gluten-free flour blends, using combinations of tapioca flour, cornflour, rice flour, sorghum flour and potato starch.
© 2020 Sara Lewis / Pavilion · Reproduced with permission. · Recipes taken from Gluten-Free & Easy by Sara Lewis, published by Pavilion. Recipe photography by Liz and Max Haarala Hami.
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You Will Need
Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly oil 6 x 200ml/7fl oz/¾ cup individual metal pudding moulds.
Put the prunes, water, cardamom pods and their black seeds and ground cinnamon in a small saucepan, bring the water to the boil, then simmer for 5 minutes.
Discard the cardamom pods, then purée the mixture in a blender and spoon into a bowl. Whisk in the oil, eggs and muscovado sugar, then stir in the flour and cocoa until smooth.
Divide among the pudding moulds, place on a baking sheet and bake, uncovered, for 15 minutes, until well risen.
Meanwhile, make the sauce: put the chocolate, sugar, cinnamon and chilli in a small saucepan. Pour in the milk and heat gently, stirring, until the chocolate has melted and the sauce is smooth and glossy.
Loosen the edges of the puddings, turn out of the tins into shallow serving bowls and dust lightly with cocoa and icing sugar. Add a spoonful of vanilla-flavoured mascarpone to each bowl, drizzle with the warm sauce and serve immediately.