Steamed Ginger Syrup Pudding - Serves 6
- 75g gluten free flour
- 40g ground almonds
- 35g maize flour or cornflour
- 1 tsp gluten free baking powder
- 2 tsp ground ginger
- 150g dark brown sugar
- 150g butter or margarine, at room temperature
- 3 eggs, beaten
- 100g golden syrup
- 200g stem ginger, chopped
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
If you are steaming your puddings in the oven, preheat to 190°c / 375°f / gas mark 5.
Grease six individual pudding moulds or a 1 pint pudding basin with butter.
Sieve together the gluten free flour, maize flour, ground almonds, baking powder and ground ginger four times to fully incorporate the ingredients.
Cream together the butter and dark brown sugar until light and fluffy.
Beat in the egg a little at a time.
Fold in the flour and stem ginger.
Divide the golden syrup between the pudding moulds then divide the pudding mix on top.
Cover the basins with greaseproof paper and tin foil leaving space for the sponge to expand.
Steam the individual puddings for 30 to 40 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.
If you are steaming in the oven, boil a kettle of water. Cover the puddings with greaseproof paper and tin foil and place into a deep oven tin. Pour in the boiling water to come halfway up the moulds. Cover the whole tin with tin foil, place in the oven and steam the individual puddings for 30 to 40 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.
Serve with more syrup if desired and custard or ice cream.
how to make this recipe dairy free...
Use dairy free margarine in place of butter.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.