Chocolate Fudge Pudding

Ingredients- serves 6

150g/5oz gluten free/wheat free dark chocolate (70% cocoa solids)
150g/5oz butter
1 tsp pure vanilla extract
150ml/¼ pint warm water
110g/4oz caster sugar
4 eggs, separated
25g/1oz gluten free/wheat free flour, sifted
1 tsp gluten free/wheat free baking powder
icing sugar, for dusting
1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter


Preheat the oven to 200C/400F/Gas 6.
Break chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of barely simmering water. When the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted flour and baking powder, getting rid of all lumps.

Whisk the egg whites in a large, clean 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 160C/325F/Gas 3 for a further 20-30 minutes. For individual dishes, they will be cooked in about 15 minutes at 200C/400F/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with icing sugar and serve hot with gluten free/wheat free custard or cold with softly whipped fresh cream.