Ingredients

• 150g - dark chocolate
• 150g - butter
• 1 tsp - pure vanilla extract
• 150ml - warm water
• 110g - castor sugar
• 4 eggs, preferably free range
• 25g - rice flour, sifted
• 1 tsp - gluten-free baking powder
• icing sugar for dusting
• 1.2 litre (2 pint) pie dish or 8 individual ramekins, well greased with butter

How to Make Chocolate Fudge Pudding

• Preheat the oven to 200 degree C.
• Cut the chocolate into small pieces and melt with butter in a heat-proof bowl over a pan of simmering water.
• As soon as the chocolate has melted, remove from 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 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 160 degree C for another 20 to 30 minutes.
• If you are making individual dishes, they will be cooked in about 15 minutes at 200 degree C.
• 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 and raspberries.