This simple gluten-free chocolate pear cardamom pudding will satisfy all of the chocoholics out there! I adore the flavour of cardamom, but if you don’t you can certainly leave it out or replace it with another sweet spice like cinnamon.
Serves: 4
Ingredients
170g rice malt syrup, honey or maple syrup 120g butter, melted
6 tbsp cacao powder
4 free-range or organic eggs
100g almond meal
1⁄2 tsp baking powder
1 tsp ground cardamom
1 pear, halved, cored & finely sliced
40g dark chocolate, broken into pieces
Method
- Preheat the oven to 170°C fan-forced.
- Mix the sweetener, melted butter and cacao together in a medium mixing bowl.
- Add the eggs and whisk well with a fork or small whisk.
- Add the almond meal, baking powder and cardamom and mix very well.
- Spoon the mixture into 4 x one cup-capacity ramekins.
- Top with the pear slices and broken-up chocolate.
- Bake in the oven for 10-15 mins. 10 mins will give you a pudding that is still very gooey in the middle, whereas closer to 15 mins will result in a firmer pudding.
- Serve immediately with vanilla ice cream or coconut yoghurt.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 170g rice malt syrup, honey or maple syrup
- 120g butter, melted
- 6 tbsp cacao powder
- 4 free-range or organic eggs
- 100g almond meal
- 1⁄2 tsp baking powder
- 1 tsp ground cardamom
- 1 pear, halved, cored & finely sliced
- 40g dark chocolate, broken into pieces
Method
- Preheat the oven to 170°C fan-forced.
- Mix the sweetener, melted butter and cacao together in a medium mixing bowl.
- Add the eggs and whisk well with a fork or small whisk.
- Add the almond meal, baking powder and cardamom and mix very well.
- Spoon the mixture into 4 x one cup-capacity ramekins.
- Top with the pear slices and broken-up chocolate.
- Bake in the oven for 10-15 mins. 10 mins will give you a pudding that is still very gooey in the middle, whereas closer to 15 mins will result in a firmer pudding.
- Serve immediately with vanilla ice cream or coconut yoghurt.
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