Chocolate Pudding Pastry of Love (Gluten & Fructose Free)

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This is a delicious recipe that I tweaked a bit to make it fructose-reduced so it could be enjoyed by people who can’t eat fructose or gluten. It is also converted to US measurements. Credit goes to this blog: . She has a really fun blog with many recipes for people with food intolerances. She was so kind to let me share it with you. These won’t be as sweet as hers since dextrose isn’t very sweet, but this recipe is great if you are used to the fructose restricted diet. It is so much fun to have a wonderful desert that tastes like it is from a restaurant. I know some people are unable to eat cocoa, but for some reason I have been able to tolerate a little bit of Hersheys unsweetened cocoa with the help of some digestive enzymes. A direct link to her recipe is: Enjoy!
Chocolate Pudding Pastry of Love
For the sponge:
1 1/3 cup Butter
2/3 cup dextrose
1 cup rice milk or other tolerated milk
¾ cup + 1 Tbsp. corn starch
1/3 cup + 1 ½ Tbsp. rice flour
½ tsp. xanthan gum
¾ tsp. gluten free baking powder
¾ tsp. baking soda
½ tsp. sugar free caramel delight flavor fountain by LorAnn. Or see note below to use cocoa instead. (Caramel Delight resource: or .)

For the sauce:
1 1/8 cup hot water
1/3 cup dextrose
2½ Tbsp. glucose syrup
¼ cup unsweetened cocoa powder
· Heat the oven to 375 degrees.
· Grease 20 muffin tin cups. Olive oil cooking spray works great.
· Put the butter, sugar and rice milk into a large saucepan and heat gently until melted
· Add the flours, cocoa powder, xanthan gum, & baking powder to the saucepan and stir. Use a mini whisk and whisk like a dervish until all the lumps are gone.
· Add the baking soda and stir again
· Add the sugar free caramel delight flavor fountain until well blended.
· Divide the mixture equally between the muffin cups; they should be half to almost three quarters full.
· Carefully put the muffin tin into the oven with only the sponge batter. (This will be loose.)
· Let them cook for about 8-10 minutes. You want the center to still be runny, and the sides slightly higher than the middle when you take them out.
· While the sponge is baking, prepare the sauce. Boil the water. Put the dextrose sugar, glucose syrup and cocoa powder into a bowl, then pour in the hot water and whisk until all lumps are gone.
· Then use a ladle to lovingly pour in some sauce. Divide the sauce equally between the muffin cups. The sauce is very liquidy, but it magically turns to pudding during the baking process.
· Cook an additional 16-20 minutes.
· They are cooked when the sides are done and the center is a rich, creamy, pudding like consistency. Some of the sauce may even be bubbling up from the bottom.
· Leave the puddings to cool for 5-10 minutes, if you can. (They are so good; you want to eat them right away. In my opinion, it has been worth a burnt tongue to taste right away.) Serve warm.

· This recipe works really well divided in half, making 10 pudding pastries of love.
Note for the Sponge: If you do well with cocoa, You can substitute the 1/2 tsp. of Caramel Delight flavoring for 4 Tbsp. of Cocoa. Just omit 1 Tbsp. corn starch and 1 1/2 Tbsp. rice flour if you add the cocoa instead.
Sugar note: If you are not fructose intolerant, sugar can be substituted for the dextrose and you can use corn syrup instead of the Glucose. Enjoy.


  1. Great recipe! I have fructose malabsorption so this is great!

    Small thing, you seem to have missed listing any cocoa for the sponge! No worries though! Followed the link you posted to the orig recipe and got the cocoa quantity from there.

    Looking forward to baking this! Thanks so much for posting! Recipes with dextrose are SO hard to find!


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