Ingredients


350g/12oz lactose free chocolate, broken into pieces

250g/9oz unsalted lactose free butter, cut into cubes

4 free-range eggs plus 3 yolks

175g/6oz caster sugar

250g/9oz raspberries

Lactose free ice cream, to serve

For the sauce

200g/7oz raspberries

1 vanilla pod, split

2 tbsp framboise eau de vie

1 tbsp icing sugar


Serves - 4








Method


Preheat the oven to 200C/180C Fan/Gas 6. Melt the lactose free chocolate and butter together in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.

Whisk the eggs, yolks and sugar together in a large bowl for 5–10 minutes, or until it has doubled in size. Fold in the lactose free chocolate mixture.

Put the raspberries in an ovenproof dish. Pour over the lactose free chocolate mixture and bake for 15–20 minutes, or until just set.

To make the sauce, put all the ingredients in a heavy-bottomed saucepan and place over a low heat.

Tip the softened raspberries into a sieve and push them through the sieve into a jug using the back of a spoon.

Pour the sauce over the hot pudding and serve with lactose free ice cream.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Hot chocolate pudding with raspberries