Gluten Free Chocolate Custard Pudding


  • 4 eggs, separated
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 110gm unsalted butter, melted and cooled
  • 3/4 cup gluten free plain flour, sifted
  • 1/3 cup cocoa powder, sifted, plus extra to dust
  • 2 cups milk, warmed
  • icing sugar for dusting


  1. Preheat the oven to 160’C and grease a baking dish with spray oil.
  2. In a bench mixer, which egg whites until stiff peaks form. Set aside.
  3. Beat egg yolks, vanilla and sugar until mixture thickens. Add butter and beat until combined. Slowly add flour, cocoa, and milk and beat until combined.
  4. Fold egg whites into chocolate mixture.
  5. Pour mixture into baking dish and bake for 1 hour.
  6. Remove from oven and allow to cool. Refrigerate for 3 hours or until set. .
  7. Dust with icing sugar and serve.


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