“Mum, could you make a pud that’s gooey in the middle?”

“How do you ask?”

“Pleeeeease”

“Chocolate?”

“……You have to ask?”

Chocolate Ooze Pud

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

150 g Quality dark chocolate (I use 53.8% cocoa solids Callebaut callettes)

75 g Butter, your choice of salted/unsalted

100 g Castor sugar

3  Eggs at room temperature

(if you store your eggs in the fridge put them whole in some hot tap water for approximately 5 mins – don’t worry they wont cook)

50 g  Bakers' Magic Gluten free flour

Extra butter (melted) and extra castor sugar

Method

Preheat oven to 180^o C.

Put the chocolate and butter in a microwaveable bowl. Melt the chocolate and butter by microwaving on low heat. You may need to heat then stir then heat again. Stir mix until butter is fully incorporated. Set aside to cool slightly.

Prepare the dish(es) you will be using. The dish you use will depend on how you want to serve the pudding. For this mix I have used dishes with the following capacity; 6 x 125 mL ramekins, or 4 x 250 mL glass bowls or 1 x 750 mL soufflé dish.  Melt the extra butter and grease the dish(es). If you want to turn out your pudding (not the large size) then coat the buttered dishes with the extra castor sugar. Shake off any excess.

Beat the eggs and castor sugar together until light and fluffy. This may take ~ 8 minutes. I use my Kitchen Aid with the whisk. I have tried using my Thermomix but so far I have been unable to get the same result as with my Kitchen Aid.

Stir Bakers' Magic Gluten free flour into the chocolate mix.

Gently fold the chocolate mix into the egg mixture. Pour/spoon the combined mix into the prepared dishes and put into the oven. If using small dishes place these on a baking tray to make it easier to get the puds in and out of the oven.

Cooking times will vary depending on; the oven, the amount of ooze required and the size of the dish(es) used. The following times are guidelines only.

                125 mL - ~10 minutes

                250 mL - ~15 minutes

                750 mL - ~30 minutes

After the required time take the puds out of the oven. They will sink a little in the middle due to the ooze inside. If you are going to turn out the puds, I only do this for the ramekins, do the following. Use a sharp knife to run around the inside of the dish to loosen the pud. Place the flat part of the serving plate overtop of the pud and invert. Gently lift off the dish.

Serve immediately with cream/ice cream and enjoy.