Not to be outdone by her older sister, who cooked a main course on Saturday night, Daughter 2 (aged 9) decided to cook the dessert for Saturday evening.

She chose to make a chocolate fudge pudding. This recipe is based on one from Antoinette Savill’s Allergy-Free Cooking for Kids (aff).

Allergy Free Cooking for Kids - Antoinette Savill
Chocolate Fudge Pudding

Ingredients
100g gluten free flour
1 tsp gluten free baking powder
5 tablespoons of cocoa powder
50g chocolate chips
120g butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g soft brown sugar
320ml boiling water

Method
Beat together the butter and caster sugar and when light and fluffy, beat in the eggs and vanilla extract. Add the flour, baking powder, cocoa powder and mix – then add the chocolate chips.

Spoon the mixture into a greased oven proof dish (about 8-9in square), and spread it out evenly.

Mix the brown sugar, remaining cocoa and water together, and pour it over the mixture in the dish.

Cook the pudding for about 30 minutes at 180C.