100g lactose free butter, melted, plus a little extra for the dish
250g gluten free self-raising flour
140g caster sugar
1 tsp gluten free baking powder
zest and juice 1 orange
150ml lactose free milk
100g lactose free chocolate broken into chunks
Lactose free cream or lactose free ice cream, to serve
For the sauce
200g light muscovado sugar
Serves - 6
Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the gluten free flour, caster sugar, 50g cocoa, gluten free baking powder, orange zest and a pinch of salt in a large mixing bowl.
Whisk together the orange juice and any pulp left in the juicer, the eggs, melted lactose free butter and 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, it will look very strange 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 cream.