Ginger pudding - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 3-4
| 50 |
g |
gram (chick pea/garbanzo) flour |
| 2 |
tsp |
ground ginger |
| 1 |
tsp |
baking powder |
| 25 |
g |
low-fat spread, margarine or butter |
| 4 |
tbsp |
molasses (or for slightly less molasses flavour use 3 tbsp molasses and 1 tbsp rice syrup) |
| 2 |
|
eggs, separated |
| 2 |
tbsp |
orange juice |
| 75 |
g |
crystallised or glacé ginger, finely chopped |
preheat oven: 180°C, 350°F, Gas 4
| 1. |
Grease a small ovenproof dish. |
| |
| 2. |
Put the low-fat spread and molasses into a small bowl and beat together. |
| |
| 3. |
Add egg yolks and orange juice, mix well. |
| |
| 4. |
In a large mixing bowl mix the gram flour, ginger and baking powder. Add the molasses mixture
and mix thoroughly, making sure there are no lumps.
|
| |
| 5. |
Stir in the finely chopped ginger. |
| |
| 6. |
Whisk the eggs whites until they are stiff, then carefully fold into the mixture, pour into the
ovenproof dish.
|
| |
| 7. |
Stand the dish into a roasting pan with deep sides, and pour boiling water into the pan
until it comes 2.5cm up the side of the pudding dish.
|
| |
| 8. |
Bake in the centre of the oven for 45 minutes, at the end of the cooking time the pudding
should be firm in the centre. Remove from the oven and leave in the dish for 5 - 10 minutes
before turning out to serve.
|
| |
This ginger pudding has a rich molasses flavour, with the pieces of ginger providing a warm, zingy
taste in each mouthful. Serve hot or cold, with custard, cream or ice cream. This is a real
winter comfort food.
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