Amélie's Larder

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Chocolate Fondant Heaven

Adapted from Phil Vickery's Hot Chocolate Fondant Puddings with Raspberries, from 'Seriously Good! Gluten-Free Baking'

This is a ser­i­ous chocol­ate fond­ant for adults only. I love Phil Vickery’s ‘Seriously Good! Gluten Free Baking’ book. This is def­in­itely mummy’s favourite.


Makes 6

  • vegetable oil, for oiling
  • 350g dark chocolate
  • 50g butter, softened
  • 75g caster sugar
  • 170g condensed milk
  • 4 large eggs, beaten at room temperature
  • 1 tsp vanilla extract
  • 75g self-raising flour ( I like Doves GF Flour)
  • sieved icing sugar, to decorate


Prep 20 minutes · Cook 12 - 15 minutes

  1. Place a large baking tray in the oven and preheat it to 200°C/gas mark 6. Oil six individual pudding basins and cut circles of baking parchment to line the bases.
  2. Melt the chocolate, in a heatproof bowl, over a pan of simmering water - don't let the bowl touch the water - and set aside.
  3. Cream the butter and the sugar together, in a large bowl, using a hand held electric mixer, until light and fluffy.
  4. Slowly whisk in the condensed milk. Gradually beat in the eggs and the vanilla.
  5. Stir in the melted chocolate and finally add the flour, mixing until smooth.
  6. Divide the chocolate mixture evenly between the pudding basins.
  7. Place the moulds on the hot baking tray in the oven and cook for 12 - 15 minutes until puffed and risen.
  8. Remove from the oven and run a knife around the edge of the puddings to un-mould onto a serving plate.
  9. Dust with icing sugar and serve straight away.

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