Baked Chocolate Pudding (Gluten-Free)

A baked chocolate pudding with chocolate sauce. Use 3/4 cup muffin tins or ramekin pots for this recipe. For cooking gluten-free - ensure all ingredients are suitable. Dutch cocoa is usually gluten-free This recipe is adapted from one issued in a free cookbook from CSR sugar

• Ready In: 55 mins
• Serves: 6
• Yields: 6 puddings

Ingredients

• Pudding

• 125  g butter, at room temperature (4.5 oz)
• 2⁄3 cup icing sugar, sifted (confectioners sugar or powdered sugar)
• 1 1⁄2 cups  finely ground hazelnuts (hazelnut meal or almond meal) or 1 1⁄2 cups  almonds (hazelnut meal or almond meal)
• 1⁄3 cup  baking cocoa, sifted
• 50  g dark chocolate, grated
• 2  eggs, lightly beaten
• 1⁄4 cup  instant fine polenta (corn meal)
• 1⁄3 cup milk

• Sauce

• 125  g dark chocolate, chopped
• 1⁄2 cup  pouring  cream

Directions

1. Preheat the oven to 160ºC or 140°C fan forced.
2. Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
3. Beat the butter with the icing sugar in a bowl until light and creamy.
4. Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
5. Add the eggs one at a time, beating well between additions.
6. Stir in the dry polenta and the milk.
7. Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
8. For the sauce:.
9. Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.