This is an adaptation of a family favourite, I used some of the leftover chocolate fillings for the sauces – once you heat them in the microwave they become liquid again and of a good pouring consistency. You can even mix this in the baking bowl (I use a large round oven safe dish) – just make sure the top is clean before you bake it so all the “bits” don’t bake hard. This serves four.
60 grams butter;
1/2 cup caster sugar;
1 egg, lightly beaten;
1 cup gluten free self raising flour;
1/2 cup milk;
2 cups cherry filling for chocolates;
1 cup salted caramel filling for chocolates, heated to pouring consistency for the pouring sauce.
Preheat a fan forced oven to 170 celcius, 190 if not fan forced.
Cream the butter and sugar, add the egg and stir until combined. Fold in the flour and add the milk. Mix through the cherry filling and then bake the pudding for approximately 45 minutes – pudding should still be slightly spongy when done.
Heat the salted caramel sauce and pour over.