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A photo of some chocolate cakes

Free-from – Rudolf's Reward Recipe

A sweet gluten-free treat for chocolate lovers


Makes 12 cakes


  • 125g butter
  • 6 tbsp golden syrup
  • 85g milk chocolate, chopped
  • 40g dark chocolate, chopped
  • 90g gluten-free rice crispies


  • 50g milk chocolate buttons
  • 20g butter
  • 20g dark chocolate, chopped
  • 12 whole natural colour glacé cherries

* Put the butter, golden syrup, milk chocolate and dark chocolate in a saucepan and melt over a medium-low heat, stirring until smooth. The mixture should thicken slightly as you stir it.

* Weigh out the rice crispies into a large mixing bowl. Pour the melted mixture over the rice crispies and stir well with a wooden spoon until all of the rice crispies are well coated.

* Spoon the mixture into the 12 cake cases. Press the mixture gently into the case so that you have a reasonably solid little cake. For the topping, sprinkle the milk chocolate buttons over the top of each cake, pushing them in slightly.

* Melt the butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Pop a glacé cherry on each cake and drizzle the butter-and-chocolate mixture over the cakes with a metal spoon. Place in the fridge for 1 hour to set.

Recipe courtesy of Honeybuns Gluten-Free Baking by Emma Goss-Custard, photography by Cristian Barnett, published by Pavilion.


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