Serves 8
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
FOR THE SAUCE
200g light mu
25g cocoa
Self-saucing chocolate pudding
1. Grease a 2-litre baking dish and heat oven to 180C/160C fan. Boil water in a 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 the cake immediately with vanilla ice cream
or single cream.