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.
|Need help with conversions?|
|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
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
Low Sugar Sponge
04 Dec 2013 13:40
|Delia's live online Christmas chat||
This forum is now closed...
02 Dec 2013 08:24
03 Dec 2013 18:11
|Food and travel||
28 Sep 2013 09:20
04 Dec 2013 14:22
|Can Anyone Help?||
04 Dec 2013 14:26
28 Nov 2013 01:18
Thanks for the responses, but...
04 Dec 2013 11:53
04 Dec 2013 09:03