Chocolate Fudge Pudding

Recipe by
Total Time:
1-2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.