I have some good news for you–this pudding is yummy and it’s easy to turn the original recipe into a GFCF delight. The bad news is, it’s easy to make into a GFCF delight! You will want to make this often.
I foresee more recipe posts in my blog’s future since the boys and I have added cooking class to our homeschool. We’re having lots of fun watching various cooking shows at lunch time and getting ideas and new recipes. Last week we were watching Ten Dollar Dinners and came across this wonder. If you’re not seeking a food-sensitivity friendly version, then you can find the original here.
Two things excite me about this recipe–it’s chocolate and it doesn’t use much flour or milk, so it won’t cost you much to make the GFCF version!
(I forgot to take a picture of the final product. Boo! This is an example of a hot water bath. You put your ramekins in a baking dish and add hot water.
On one of the cooking shows I learned that putting a towel on the bottom of the pan keeps the ramekins from sliding around and bumping into each other.
A towel was too big, so I used a wash cloth. It worked! )
GFCF Chocolate Sponge Pudding
Two eggs, separated
1/3 c. sugar
2 TB of your favorite gfree flour (I used King Arthur blend.)
1/4 c. unsweetened cocoa powder
dash of salt
1/4 c. of your favorite dairy-free milk (I used Almond Silk.)
1 tsp gfree vanilla
Mix 2 egg yolks and sugar until pale yellow. Mix together dry ingredients in small bowl. In a measuring cup mix together milk and vanilla. Alternate adding dry ingredients and milk mixture to egg/sugar mixture. Beat two egg whites until stiff. Mix small amount of whites into chocolate mixture. Then fold in remaining egg whites. Grease and dust with sugar four ramekins (See note). Place in hot water bath and bake at 325 for 15-20 minutes. (See note) Let cool for a few minutes or longer if you wish and enjoy with your choice of cream topping. She sweetened sour cream with brown sugar to make a frugal alternative to heavy whipping cream.
NOTE: I spread this over 5 ramekins and you could easily spread it over 8 if serving with a full meal. This is very rich. It also took longer than what she said. I cooked it for 20 minutes then turned off oven and it went another 3, and it could have gone a little more. So next time I will check it at 20 minutes and let cook til 25 if needed.
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