Gluten free plum & coconut pudding

I had some plums that needed to be eaten, so decided to play around with a few flavours.

Plum & coconut pudding (gluten free)

Pudding:

5 – 6 plums (depending on size), cut in half, stones discarded

60g butter

1/2 cup caster sugar

1 egg, beaten

1 cup gluten free self raising flour

1 tsp xanthan gum

1/2 cup milk

Topping:

2 tbs shredded coconut

2 tbs brown sugar

1 & 1/4 cups boiling water

 

Preheat fan forced oven to 180 celcius.  Grease a small casserole dish (I used an 18cm square dish).  Arrange plums, cut side down, in dish.

Cream butter and sugar, once smooth and creamy, slowly add egg then alternate the flour and milk.  Pour batter over the plums.

Sprinkle the coconut and brown sugar over the top.

Pour the boiling water over the topping, over the back of a spoon to diffuse the water.

Bake for approximately 45 minutes.  Serve with cream, ice-cream or custard.

Queen Pudding – gluten free

My mother tells me that my grandmother used to make this all the time.  At Christmas time, you tend to get nostalgic and think of your childhood, so I made a version using my home made berry sauce, rather than a bought jam.  There isn’t a huge amount of sugar in this, so it isn’t as “bad” as it could be :).

Queen pudding

Queen pudding

2 cups milk;

1/2 cup gluten free breadcrumbs (or cake crumbs if you have them, it will be sweeter if you use cakecrumbs);

2 eggs (use three if you want more meringue on top);

2 tbs white sugar; plus 2 tbs caster sugar for the meringue.

1/2 quantity of berry sauce.

 

Preheat a fan forced oven to 160 celcius (180 if not fan forced).   Lightly grease a deep pie dish, and put half the milk in the dish with the breadcrumbs to allow this to soak while you are making the custard.  Using another baking dish big enough to put the pie dish in, and with room to get your hands in to lift the dish out later, put enough water in the big dish to come 1/2 way up the sides of the pie dish and put the pie dish into the big dish – this is your water bath.  This stops the custard cooking too quickly on the outside and not cooking on the inside.

Put the egg yolks only into a medium sized, heavy based pan, and reserve the whites in a separate bowl for later.  Add the sugar and milk, and stir until well combined.  Put on a low heat and stir constantly until the custard thickens (to check – turn over the spoon and quickly run your finger over the back of the spoon.  If the line remains, then the custard is thick enough).  Pour the custard into the milk & breadcrumb mixture and stir to combine, place in the oven for approximately 30 minutes – to test the custard, insert a knife into the custard, if it is cooked it will hold its shape.  Leave the oven on.

While the custard is cooking, beat the egg whites until stiff, then add the caster sugar and beat again to combine.  Set aside.  If you only use two egg whites, you will get a rustic top, where there are dobs of meringue and not total coverage of the pie.  If you want a more full coverage, use three egg whites.

Spread the berry sauce over the top of the custard.  Spread the meringue over the top, creating little peaks, and place back in the hot oven for about five minutes until the tops of the peaks start to brown.

 

 

Cherry pudding with salted caramel sauce – gluten free

This is an adaptation of a family favourite, I used some of the leftover chocolate fillings for the sauces – once you heat them in the microwave they become liquid again and of a good pouring consistency.   You can even mix this in the baking bowl (I use a large round oven safe dish) – just make sure the top is clean before you bake it so all the “bits” don’t bake hard.  This serves four.

Cherry pudding with salted caramel sauce

Cherry pudding with salted caramel sauce

 

60 grams butter;

1/2 cup caster sugar;

1 egg, lightly beaten;

1 cup gluten free self raising flour;

1/2 cup milk;

2 cups cherry filling for chocolates;

1 cup salted caramel filling for chocolates, heated to pouring consistency for the pouring sauce.

 

Preheat a fan forced oven to 170 celcius, 190 if not fan forced.

Cream the butter and sugar, add the egg and stir until combined.  Fold in the flour and add the milk.  Mix through the cherry filling and then bake the pudding for approximately 45 minutes – pudding should still be slightly spongy when done.

Heat the salted caramel sauce and pour over.

Cherry pudding with salted caramel sauce

Cherry pudding with salted caramel sauce

Easter Egg Chocolate Self Saucing Pudding

This is almost like a lava cake, but because it is self saucing, it does have a different texture – this is an easter egg hunt with a difference!

Easter Egg chocolate self saucing pudding

Easter Egg chocolate self saucing pudding

For the pudding:

60g butter

1/2 cup sugar

1 egg, beaten

1/2 cup milk

2 tsp cocoa

1 cup gluten free self raising flour

1 tsp xanthan gum

4 white chocolate easter eggs

For the sauce:

1 tbsp cocoa

1/2 cups dark brown sugar

1 cup boiling water

To serve:

Cream beaten with a small amount of cointreau (I used 1 tablespoon in one cup of cream, you won’t need it all for this pudding, so you could make a half quantity, or use it for something else – the alcohol will still be active, so if you need to have zero blood alcohol or are planning to serve it to children, use a few drops of vanilla instead)

Puddings out of the oven

Puddings out of the oven

Preheat a fan forced oven to 170 celcius (190 if not fan forced).

Cream butter and sugar, add egg and beat well.  Stir in flour, gum and milk alternately, add cocoa.  Pour batter into four 1 cup capacity moulds.  Push an easter egg into the centre of each, it should be not sticking out of the top of the batter, but not touching the bottom of the dish either.  Mix together the sugar and cocoa for the sauce and sprinkle equal amounts on each.  Gently pour the boiling water equally into all four dishes, to prevent it hitting the batter too hard, I pour over the back of a spoon.  Bake for approximately 30 minutes, to test, insert a skewer to the side of the pudding, if you push it into the middle it will pierce the egg (which will be melting anyway) so you won’t know if the pudding is cooked.  Don’t push the skewer all the way to the bottom as the sauce will sink to the bottom and of course that will be liquid.

To serve, I place each container on a butter plate, then cover with a small bowl and tip it upside down.  That way when you lift the plate off the top of the bowl, the pudding will be at the bottom and the sauce is at the top.  The egg should still be hidden, I just broke into it for the photo above.  Put a little cream on the top, and enjoy.

Gluten free Macadamia nut and golden syrup steamed pudding

With spring just around the corner (I hope) I was thinking of flavours that remind me of an Australian spring/summer season.  Macadamias came to mind, so I tried them in a steamed pudding.  The contrast in textures was amazing.   The nuts were no longer crunchy, but still firm, and they were encased in a spongy pudding, with warm syrup topping.  Some experiments work! Serves four.

Macadamia nut and golden syrup steamed pudding

Macadamia nut and golden syrup steamed pudding

125g butter;

1/2 cup caster sugar;

1 egg, beaten;

3 – 4 drops vanilla essence;

1/2 cup  milk;

110g packet halved macadamias;

1  cup gluten free SR flour;

2 tbs golden syrup.

 

Grease a medium sized pudding steamer.

Cream the butter and sugar, add the egg and essence and mix well.  Alternately mix in flour and milk until you have a smooth batter, then stir through the macadamias.  Put the golden syrup into the bottom of the pudding basin, then gently pour the batter over, without disturbing the golden syrup.

Put the lid on the steamer and tie string around the steamer so that you have something to grab hold of to pull it out of the boiling water when it is done.

Put some water into a large heavy based pot so that it will come halfway up the sides of the steamer (you don’t want it to slop over and get into the steamer or the top of your pudding will be gluggy).  Take the steamer out of the pot, put the lid on the pot and bring the water to the boil.  Once boiling, carefully put the steamer in the pot, put the lid back on the pot and let it boil for an hour and a half.  It shouldn’t boil dry, but keep an eye on it, just in case.  If it does look like it is going to boil dry, boil some water in the kettle and put that in the pot instead of using cold water and bringing it off the boil.

Maple Syrup Pudding

This is a variation on the Steamed Jam Pudding featured in another post.  The main difference is that instead of the jam, I used maple syrup in the bottom of the pudding basin.  After I upended the pudding on a serving plate, I then poured some more maple syrup over the top so that it ran down the sides.  It was very nice, but I still prefer the old trusty Jam pudding.  You could also try this with golden syrup, although it will be sweeter.

 

Maple Syrup Pudding – Serves 4

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Cooking time – 1.5 hours

125g butter

½ cup caster sugar

1 egg, beaten

3 drops vanilla essence

½ cup milk

1 ½ cups SR flour (can be made with Gluten Free flour)

3 tablespoons maple syrup for the pudding

1/2 cup syrup for pouring before serving.

Cream butter and sugar, add egg and mix well.  Stir in flour and milk until batter is smooth.  In the bottom of a medium sized pudding steamer, place 3 tablespoons of maple syrup.  Pour batter over.  Cover the steamer, and place on a trivet in a pot of boiling water.  The water should come about half way up the side of the pudding steamer.  Steam for 1 ½ hours, checking that the water doesn’t boil away, and topping up if necessary.  Upend pudding onto a serving dish so that the syrup is on top, pour extra syrup over the pudding, and serve with cream, ice-cream or custard.