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15 mins

Gluten-Free & Easy
with chilli chocolate sauce
Serves 6
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.

Cook's tip

Prunes help to keep the sponge puddings moist. Mashed sweet potato could be used instead.

GF tip
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.

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© 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.
  • Step 1

    Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly oil 6 x 200ml/7fl oz/¾ cup individual metal pudding moulds.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Divide among the pudding moulds, place on a baking sheet and bake, uncovered, for 15 minutes, until well risen.

  • Step 5

    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.

  • Step 6

    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.

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