Self-saucing chocolate pudding

• butter↗100g g

  melted, plus a little extra for greasing

• gluten‑free plain flour↗200g g
• buckwheat50g g

  flour

• golden caster sugar↗140g g
• cocoa↗50g g
• gluten‑free baking powder↗1 tbsp tbsp
• xanthan gum2 tsp tsp
• milky coffee4 tbsp tbsp

  made in a mug as if you're going to drink it

• large eggs↗3
• milk↗150ml ml
• milk chocolate↗100g g

  broken into chunks

• vanilla ice cream

  or single cream, to serve

• light muscovado sugar↗200g g
• cocoa↗25g g

Step-by-step instructions

1. 1

   Grease a 2‑litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

2. 2

   Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.