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Chocolate fudge pudding

Name: Chocolate fudge pudding
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids); 150g/5oz butter; 1 tsp pure vanilla extract; 150ml/¼ pint warm water; 110gr/4oz caster sugar; 4 eggs, preferably free-range, separated; 25g/1oz rice flour, sifted; 1 tsp gluten-free baking powder; 1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter

An absolutely delicious dessert to impress your friends.

Customer Rating:
5.0

(2 votes)

Posted by: admin
On: 21/11/2008

Cuisine

British

Time

15 - 30 mins

Skill Level

Advanced

Serves

Courses etc.

Desserts
Recipes for kids

You will need

Ingredient	Add
150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)		More products
150g/5oz butter	Available only in our Edinburgh shops	More products
1 tsp pure vanilla extract		More products
150ml/¼ pint warm water
110gr/4oz caster sugar		More products
4 eggs, preferably free-range, separated	Available only in our Edinburgh shops	More products
25g/1oz rice flour, sifted		More products
1 tsp gluten-free baking powder		More products
1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 200C/400F/Gas 6.
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 the warm water and 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 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 160C/325F/Gas 3 for a further 20-30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/400F/Gas 6. The pudding should be firm on top but still soft and fudgy underneath.
Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.