A chocolate pudding with the spicy, fruity flavour of cardamom, so inviting. It is also gluten- and dairy-free, perfect for coeliacs and lactose intolerant people. It can be made in a few minutes.

Serves 4, Preparation time 5 mins, In the fridge for 3 hours

  • 500 ml soy milk
  • 90 g dark chocolate
  • 60 g rice flour, sifted
  • 40 g caster sugar
  • 5 pods of green cardamom


Break up the chocolate.

Shell cardamom pods, lightly crush the seeds inside, place them in soy milk and heat it but without boiling it. Leave to infuse for 10 minutes, then strain the milk from the seeds and return it to the heat, add the sugar and stir.

Sift the rice flour and add it to the milk a little at a time, stirring with a whisk to prevent lumps from forming. Turn off the heat, add the chocolate pieces and stir until completely melted.

Take the aluminium moulds, wet them with cold water and pour the mixture into them. This will not be necessary if you use ceramic ramekins or glasses. Let them cool to room temperature, then place them in the refrigerator for at least 3 hours.
After this time, invert the puddings onto a plate.

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