Christmas cues : Chocolate teff puddings

(Gluten-free chocolate teff puddings)

Dear Santa,

As usual, my request for Christmas this year boils down to five simple words. Less spam, more world peace.

But if the elves happen to have time, I would also love it if your reindeers could deliver more butter to Norway. It doesn’t seem like a huge ask because no one deserves to suffer from a butter crisis during the festive season. Also if possible, I’d love to have chocolate declared a health food, the way frozen pizza is now a vegetable.

Oh, and wouldn’t it be great to have Happy Valenbirthaversary declared as an officially celebrated holiday? Promise me you’ll think about it.

Thanks and Merry Christmas,

Chocolate teff Xmas puddings :
(makes 12 mini puddings)

125g 55% dark chocolate buttons
90g unsalted butter
55g teff flour
20g brown rice flour
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
60g brown sugar
60g dried sour cherries or cranberries
20g whiskey or brandy
105g egg whites (from 3 eggs)

Preheat the oven to 150’C (300F). Grease your popover pan (or mini muffin tin) and set aside.

Melt the chocolate and butter in a bowl over a pot of simmering water. In another bowl, place the rest of the dry ingredients, stirring well to combine, then mix in the wet ingredients, followed by the chocolate butter mixture.

Divide the mixture between the holes of the popover pan. Bake for about 15 minutes or until a skewer inserted into a pudding comes out clean. Allow to cool on a wire rack before removing the puddings from the pan.

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