2 tbsp rice flour
1 tbsp cornflour, from maize
1 tbsp tapioca flour
1/4 tsp baking powder, gluten free
2 tbsp raw cacao powder, or cocoa powder
Pinch sea salt
2 tbsp brown sugar
25 g butter, melted
3 tbsp milk
1 tbsp brandy
1 tbsp small chocolate buttons
Mix the three flours, baking powder, cacao powder, salt and brown sugar together in a small bowl.
Mix the melted butter, milk and brandy together. Pour into the dry ingredients and mix.
Add chocolate buttons and raisins and mix to combine.
Turn out into a coffee mug and smooth the top.
Cook in the microwave on high for 1 minute. Take out and test with a skewer. If the mixture sticks to the skewer cook for another 10-20 seconds until the skewer comes out clean.
Leave to sit for a minute while you get a scoop of chocolate or vanilla ice cream ready. Put ice cream on top and then eat and enjoy.
This recipe comes from Sally Holland and Goodbye Gluten