100g lactose free butter, melted, plus a little extra for greasing
200g gluten-free plain flour
50g buckwheat flour
140g golden caster sugar
1 tbsp gluten-free baking powder
2 tsp xanthan gum
3 large eggs
150ml lactose free milk
100g lactose free milk chocolate, broken into chunks
lactose free vanilla ice cream or lactose free single cream, to serve
For the sauce
200g light muscovado sugar
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 eggs, melted lactose free butter and lactose free milk, then pour onto the dry ingredients and mix together until smooth. Stir in the lactose free chocolate chunks and scrape everything into the baking dish.
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 lactose free vanilla ice cream or lactose free single cream.