Delicious Gluten-Free Chocolate Mug Pudding

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Christmas can be tricky if you’re dealing with food intolerances so when I spied this simple, gluten-free mug cake recipe I knew I had to share it. The recipe is from Goodbye Gluten author Sally Holland and not only is it a lovely little treat at this time of year it can be whipped up in a mug and ready within minutes – brilliant!

CHOCOLATE BRANDY MUG PUDDING

Ingredients

  •  2 tbsp rice flour
  • 1 tbsp cornflour, from maize
  • 1 tbsp tapioca flour
  • 1/4 tsp baking powder, gluten free
  • 2 tbsp raw cacao powder, or cocoa powder
  • Pinch sea salt
  • 2 tbsp brown sugar
  • 25 g butter, melted
  • 3 tbsp milk
  • 1 tbsp brandy
  • 1 tbsp small chocolate buttons
  • 1 tbsp raisin

Method

  1. Mix the three flours, baking powder, cacao powder, salt and brown sugar together in a small bowl.
  2. Mix the melted butter, milk and brandy together. Pour into the dry ingredients and mix.
  3. Add chocolate buttons and raisins and mix to combine.
  4. Turn out into a coffee mug and smooth the top.
  5. Cook in the microwave on high for 1 minute. Take out and test with a skewer. If the mixture sticks to the skewer cook for another 10-20 seconds until the skewer comes out clean.
  6. Leave to sit for a minute while you get a scoop of chocolate or vanilla ice cream ready. Put ice cream on top and then eat and enjoy.

 

To find out more about Sally and Goodbye Gluten visit www.goodbyegluten.co.nz.