Self-saucing chocolate pudding

Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

  • Prep:20 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 511
  • fat 20g
  • saturates 11g
  • carbs 76g
  • sugars 50g
  • fibre 3g
  • protein 8g
  • salt 1.1g


  • 100g butter, melted, plus a little extra for greasing
  • 200g gluten-free plain flour
  • 50g buckwheat flour
  • 140g golden caster sugar
  • 50g cocoa
  • 1 tbsp gluten-free baking powder
  • 2 tsp xanthan gum
  • 4 tbsp milky coffee, made in a mug as if you're going to drink it
  • 3 large eggs
  • 150ml milk
  • 100g milk chocolate, broken into chunks
  • vanilla ice cream or single cream, to serve
  • 200g light muscovado sugar
  • 25g cocoa


  1. Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

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