Chocolate And Cardamom Sponge Puddings

Gluten-Free & Easy

https://www.cutoutandkeep.net/projects/chocolate-and-cardamom-sponge-puddings • Posted by Anova

with chilli chocolate sauce Serves 6 Prep: 15 minutes Cook: 20 minutes Dark, rich and wonderfully comforting. Hot chocolatey sponge drizzled with a spiced sauce that contrasts with the cold creaminess of vanilla-flavoured mascarpone or ice cream. Cook's tip Prunes help to keep the sponge puddings moist. Mashed sweet potato could be used instead. GF tip A commercial flour blend, with the raising agent already added, is a handy standby. If you have time, experiment with making your own gluten-free flour blends, using combinations of tapioca flour, cornflour, rice flour, sorghum flour and potato starch.

You will need

115 g Ready-to-eat Prunes , chopped 125 ml Water 3 Green Cardamom pods, crushed ½ tsp Ground Cinnamon 125 ml Sunflower Oil , plus extra for greasing 2 Eggs 115 g Light Muscovado Sugar 115 g Self-raising gluten-free Flour blend 15 g Unsweetened Cocoa Powder , plus extra for dusting Sifted gluten-free Icing Sugar for dusting Mascarpone Cheese flavoured with a little vanilla extract, to serve
Chilli chocolate sauce
115 g Gluten-free Dark Chocolate , broken into pieces 2 tbsp Light Muscovado Sugar ¼ tsp Ground Cinnamon Of Chilli Powder 150 ml Semi-skimmed (low-fat) Milk

Project Budget

Time

Difficulty

Description

with chilli chocolate sauce Serves 6 Prep: 15 minutes Cook: 20 minutes Dark, rich and wonderfully comforting. Hot chocolatey sponge drizzled with a spiced sauce that contrasts with the cold creaminess of vanilla-flavoured mascarpone or ice cream. Cook's tip Prunes help to keep the sponge puddings moist. Mashed sweet potato could be used instead. GF tip A commercial flour blend, with the raising agent already added, is a handy standby. If you have time, experiment with making your own gluten-free flour blends, using combinations of tapioca flour, cornflour, rice flour, sorghum flour and potato starch.

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly oil 6 x 200ml/7fl oz/¾ cup individual metal pudding moulds.

2. Put the prunes, water, cardamom pods and their black seeds and ground cinnamon in a small saucepan, bring the water to the boil, then simmer for 5 minutes.

3. Discard the cardamom pods, then purée the mixture in a blender and spoon into a bowl. Whisk in the oil, eggs and muscovado sugar, then stir in the flour and cocoa until smooth.

4. Divide among the pudding moulds, place on a baking sheet and bake, uncovered, for 15 minutes, until well risen.

5. Meanwhile, make the sauce: put the chocolate, sugar, cinnamon and chilli in a small saucepan. Pour in the milk and heat gently, stirring, until the chocolate has melted and the sauce is smooth and glossy.

6. Loosen the edges of the puddings, turn out of the tins into shallow serving bowls and dust lightly with cocoa and icing sugar. Add a spoonful of vanilla-flavoured mascarpone to each bowl, drizzle with the warm sauce and serve immediately.