Steamed Ginger Syrup Sponge Pudding
- Gluten free & vegan
- Gluten & dairy free
85g gluten-free plain flour
85g gluten-free oat flour
1 teaspoon gluten-free baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
115g soft dark brown sugar
8ml (1½ teaspoons) white wine vinegar
125 – 150ml plant-based milk
50g dairy-free margarine, melted golden syrup
200g stem ginger, chopped
If you are steaming your puddings in the oven, preheat to 190°c /170°c fan oven / 375°f / gas mark 5
Grease six individual pudding moulds or a 1 pint pudding basin with dairy-free margarine.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the soft dark brown sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Stir in the chopped stem ginger.
Divide the golden syrup between the pudding moulds then divide the pudding mix on top.
Cover the basins with a sheet of greaseproof paper a little larger than the top of the pudding mould, cover with tin foil leaving room for the tin foil to expand with the sponge.
Place in the steamer and cook the individual puddings for about 25 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.
You can test if the sponge is cooked the same way as a baked sponge – by inserting a knife in the centre of the sponge and the knife should come out clean.
If you are steaming in the oven, boil a kettle of water. Cover each pudding with greaseproof paper and tin foil.
Place the puddings 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 cook the individual puddings for 35 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 dairy-free custard or ice cream.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.