Everyone’s favourite just got a gluten-free makeover. Dark chocolate, festive spices and indulgent cinnamon infused cream combine to make a sweet treat for all, perfect for Christmas pudding.
Spiced Red Wine Chocolate Pudding: Preheat oven to 180˚C, 350˚F, Gas Mark 4. Grease 25cm (10-inch) bundt pan and dust with gluten free flour; set aside. Whisk together gluten-free flour, cocoa powder, Mixed Spice, Ground Ginger and salt; set aside.
Beat together granulated sugar, brown sugar, oil and orange zest until smooth. Beat in eggs, one at a time, scraping down sides after each addition. Beat in vanilla.
With the mixer on low, alternately add the flour mixture in 3 parts with the wine in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
Scrape batter into prepared pan; smooth top. Bake for 50-60 minutes or until tester inserted in centre comes out clean. Let cool in pan for 20 minutes. Invert onto wire rack lined with parchment paper; cool completely.
Chocolate Ganache: Heat cream and cinnamon stick in small saucepan set over medium heat until simmering. Let stand for 5 minutes to infuse cream with cinnamon. Remove cinnamon stick.
Pour cream over chocolate and butter in heatproof bowl. Let stand for 1 minute. Whisk until smooth; stir in salt. Cool to room temperature or until thickened, and pourable but not runny. Drizzle ganache over cake. Let stand until chocolate sets.
Sugar Frosted Figs: Whisk egg whites until foamy. Toss figs in egg whites until well coated. Spread sugar onto baking tray and roll figs in sugar until well coated. Let stand at room temperature for 2 hours or until dry and frosted.
Garnish cake with sugar frosted figs and dust with icing sugar.
Tip: Alternatively, garnish cake with fresh raspberries
|Per serving*||%RI** per serving*|
|Energy||2090 kJ/500 kcal|
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