Miss G Bakes: Hot Milk Cake!

This recipe popped up on my twitter feed a week or two ago and as I was looking for some recipes to up my calcium intake, it caught my eye. Also I am always tempted by stranger sounding recipes and this is definitely a strange one! As it doesn't contain much butter I think it must count as a healthy option.....right?
Original recipe: http://grandmotherskitchen.org/recipes/index.php?page=focusv2&id=1158
I have made a couple of adjustments to make it gluten free and also I have converted the measurements from cups to grams I will give both though in case I haven't been accurate enough......although the cake turned out fine!

Ingredients:

1 tablespoon butter (I used 15g salted butter)

1 1/2 cups all purpose flour (I used 235g gluten free self raising flour)

1 1/2 teaspoons baking powder (I used gluten free)

1 1/2 teaspoon salt (I omitted as I used salted butter)

3 large eggs

1 1/2 cups granulated sugar (I weighed this as 305g)

1 teaspoon vanilla extract

3/4 cup milk (this is 180ml, I used 220 ml as gluten free flour needs more moisture)

For chocolate glaze:

Equal weights of chocolate chips/pieces and evaporated milk - I used 200g of each measured straight into the saucepan

Preheat oven to 320 F, which is 160 C but I used 150 C as my fan oven is a bit fierce!

First job is to weigh out the flour, baking powder and salt (if using) and put to one side. Then beat together the eggs and sugar until pale and fluffy (I whisked) and then add the vanilla essence. Meanwhile bring the milk and butter to a simmer, stirring and keeping an eye to be sure it doesn't burn.

Then add the egg mix to the milk mix, whilst beating. The original recipe says not to allow it to get too hot so I took it off the heat at this point. Then fold in the flour until JUST combined, take care not to overmix......it was a little lumpy but I followed the advice and all was fine!

Pour batter into a 20cm square tin and bake for 55-60 minutes until golden. I actually took min out at 47 minutes despite the lower temperature but that might just be my oven so keep an eye on it!

Turn out straight away onto a cooling rack and make the glaze.

Put the chocolate and evaporated milk into a saucepan, bring slowly to the boil and stir until thickened (a couple of minutes) Then let it cool, stirring occasionally and when cool and thickened, use to top the cake.