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Dairy-free chocolate pud

Dairy-free chocolate pud

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Having a food intolerance doesn't have to mean ditching your favourite foods. This recipe is gluten-free and dairy-free but certainly not taste-free. Have your cake and eat it.

Serves: 8

Ingredients

This pudding is not suitable for freezing - so you'll need to finish it off!

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For the pud:

175g (6oz) gluten-free plain white flour
2 level tbsp gluten-free cocoa powder
2 level tsp gluten-free baking powder
100g (3½ oz) Fruisana fruit sugar (alternatively, use 125g/4oz caster sugar)
125g (4oz) dairy-free spread
2 medium eggs

For the sauce:

450ml (¾ pint) soya chocolate milk
2tbsp cornflour
18cm (7in) square tin, lined with bakewell paper

Method

Set the oven to moderate, 180°C/350°F/gas 4.
Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the sugar, spread, eggs and 2tbsps warm water, and beat well until smooth.
Spoon into the tin and smooth the top.
Bake for 30 mins until risen. The surface will crack a little.
Cool the pud in the tin for 5 mins.
To make the sauce: Mix a little of the milk with the cornflour and bring the rest of the milk to the boil.
Pour some of the hot milk into the cornflour mixture, mix well, then pour this back into the hot pan. Bring to the boil, stirring, until the sauce thickens.
Add a little fruit sugar to taste, if you wish.
Cut the pud into squares and serve with the hot chocolate sauce.

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Nutritional information per portion

Calories 322(kcal)
Fat 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.