Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 2 cups mixed dried fruit
- 1 orange, zested, juiced
- 1 1/2teaspoons ground cinnamon
- 1/3 cup orange marmalade, warmed
- 470grams gluten-free chocolate cake mix
- 2 eggs
- 2/3 cup milk
- 3tablespoons unsalted butter
- 1 egg white
- 3teaspoons lemon juice
- 1 1/2 cups pure icing sugar
- 5 cherries
- 1 sprig rosemary
Description
With its velvety smooth texture and rich chocolate flavour, this gluten-free chocolate pudding will complete your festive dessert spread with a touch of indulgence you won't want to miss.
Method
Step 1 of 4
Combine dried fruit, orange zest and juice, cinnamon, marmalade and 1/4 cup boiling water in a large bowl and set aside for 6 hours or overnight to soften.
Step 2 of 4
Preheat oven to 180°C/160°C fan-forced. Grease and line a 26x20.5x5cm pan with baking paper. Prepare cake mix using eggs, milk and butter following packet instructions. Pour mixture into pan.
Step 3 of 4
Bake cake for 25 minutes. Cool for 5 minutes in pan, then transfer to a wire rack to cool completely. Reserve icing sachet from packet for another use. Crumble cake into a large bowl. Stir in softened fruit mixture.
Step 4 of 4
Press cake mixture in a 2L (8-cup) bowl. Turn out onto a plate. To make icing, whisk egg white and lemon juice until fluffy, then gradually add sugar and whisk until smooth and glossy. Using a 3mm plain piping nozzle, pipe icing over pudding so that it drips down the sides. Top with cherries and rosemary. Serve.
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