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140g lactose/dairy free butter, melted, plus extra for the dish

375g gluten free self-raising flour

175g caster sugar

2 tsp gluten free baking powder

6 tbsp cocoa powder

350ml lactose/dairy free milk

3 eggs, beaten

1 tsp vanilla extract

single lactose/dairy free cream

For the topping

450g light muscovado sugar

7 tbsp cocoa powder

2 large handfuls marshmallows


Butter a large baking dish (about 2-3 litres in size). Sift the gluten free flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl.

In a separate bowl, combine the lactose/dairy free milk, melted butter, eggs and vanilla.

Mix the dry and wet ingredients together, then pour into the baking dish.

This can be covered with cling film and chilled for up to 24 hrs.

Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary.

Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.

Bake for 35-45 mins until the pudding is puffy and firm in the centre.

Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting.

Serve straight away – it will be hot – with lactose/dairy free cream.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Sticky chocolate pudding with marshmallows
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