2 tbsp lactose free butter, melted, plus extra for greasing the cups
2 tsp maple syrup, plus extra for drizzling
1 tbsp cocoa powder
50g gluten free self-raising flour
25g ground almond
50g light muscovado sugar
¼ tsp bicarbonate of soda
85g lactose free cream plus extra to serve
8 raspberries, to garnish
Serves - 4-6
Grease two large coffee cups or individual ramekins, then line the bottoms with a circle of non-stick paper. Add 1 tsp maple syrup to the bottom of each.
Heat oven to 180C/fan160C/gas 4. Mix the dry ingredients in a large bowl, squashing any lumps of sugar with your fingers.
Beat the egg, lactose free butter and lactose free cream together, then stir into the dry mix until smooth.
Spoon the mix into the cups, sit them on a baking tray, then bake for 20 mins until risen and golden.
Test if they’re ready by inserting a skewer – it should come out clean. You can make the puddings up to a day ahead, then reheat briefly in the microwave, or leave them in a warm oven, still in the cups.
Loosen the edge of each pud with a round-bladed knife, then up-turn them onto serving plates.
Remove lining disc, drizzle over a little more maple syrup, then serve with lactose free cream and raspberries.