Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.

Target recipe: heat oven to 350°f. thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. whip the eggs in a mixer fitted with a whish attachment (or use a hand mixer) until light and fluffy. add the sugar and mix until combined. add milk, butter, vanilla, and chocolate and mix until combined. pour the batter into the ramekins, filling each about 2/3 full. cover each cup with foil. arrange cups in a hot-water bath and bake until firm on top, about 30 to 40 minutes. remove cups from the water and remove foil. serve warm.