Darina Allen's Gluten-free Chocolate Fudge Pudding
This recipe comes from Darina Allen's book, Healthy Gluten-free Eating (Kyle Cathie, £12.99). Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 2 pint (1.2 litre) pie dish or 8 ramekins, well greased with butter.|
Preheat the oven to gas mark 6, 400°F, 200°C. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in ¼ pint (150 ml) of warm water and the sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and the gluten-free baking powder, making sure there are no lumps.
Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to gas mark 3, 325°F, 170°C, for a further 20-30 minutes. If you are using ramekins, the puddings will be cooked in about 15 minutes at gas mark 6, 400F, 200C. The pudding should be firm on top but still soft and fudgy underneath. Dust with icing sugar and serve hot, warm or cold with softly whipped cream.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
23 May 2015 02:57
Jersey royal potatoes
21 May 2015 19:18
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
21 May 2015 15:50
01 Mar 2015 15:04
20 May 2015 17:37
16 May 2015 20:21