Gluten-free chocolate pudding with toffee sauce


Serves: 6-8

For the sponge:
2 large eggs
170g light brown sugar
100g butter, softened
185g gluten-free self-raising  our
25g cocoa powder
½ tsp gluten-free baking powder
1 tsp gluten-free bicarbonate of soda
3 tbsp golden syrup
270ml milk

For the sauce:
100g light brown sugar
100g butter
125ml double cream
Pinch of sea salt

To serve:
Cream or ice cream

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm square tin and line with non-stick parchment paper.
  2. In a large mixing bowl, add all of the sponge ingredients except for the milk. Whisk until combined, then gradually pour in the milk, whisking well.
  3. Pour the mixture into the prepared tin and bake for 20-25 minutes or until the sponge has risen and is firm and slightly springy to the touch. Use a skewer to poke holes into the top of the sponge
  4. Combine all of the sauce ingredients in a saucepan. Place over a medium heat and stir until the sugar has dissolved. Continue to cook the sauce until it thickens and is a little darker in colour.
  5. Pour half of the sauce over the sponge, reserving the rest for serving. Allow to cool slightly before cutting into squares.
  6. Serve the cake with the extra sauce and some cream or ice cream.

Per serving: 513kcals, 29.1g fat (17.8g saturated), 60.6g carbs (36.8g sugars), 6.2g protein, 1.6g fibre, 0.394g sodium