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Vanilla & Ginger Self Saucing Pudding

dessert gluten free pudding refined sugar free

My Mother has this ability to whip up desserts in minutes. She has always been a little, let's say - bananas in the kitchen. When I was growing up and helping in the kitchen she would say "just feel the food, darl" - it would drive me in.sane! Or, or, put in a "dollop" or a "slosh" - what does that even mean!? I liked recipes, instructions, methods and order. 
Funny that. The past few years I've become just like her. I let the seasons guide our meals, I have a better understanding of what food should 'feel' like, I often throw in another slosh of this or that - and without a doubt I cook from my heart.

This self saucing pudding is incredible - when I first made it I was sure there was too much saucy goodness, but Ben assured me there is no such thing? I'm fairly confident he is right. It is the perfect midweek Winters dessert, wholesome and nourishing yet wickedly sweet with a kick-ass nudge of ginger. We're whipped cream kinda people - but this would also be perfect with a good quality vanilla ice cream.
Pictured here, I've used a mixture of spelt flour along with a basic gluten free flour mix (rice/tapioca). I've also used the same ratio using buckwheat flour, which makes this dessert officially gluten free.


Ingredients

Pudding 

1/2 c spelt flour (or buckwheat for gluten free)
1/2 c gluten free flour 
1 tsp baking powder 
1 tsp ground ginger 
1/4 c coconut sugar 
2 tbsp butter 
1 tbsp maple syrup
1/4 tsp vanilla bean paste 
1/4 c milk

Sauce 

1/2 c coconut sugar 
1 tbsp maple syrup
1 tbsp ground ginger 
1 c boiling water 

Method

Preheat oven to 180°. In an oven proof dish, with a lid (or use tin foil) mix flour/s, baking powder, ginger and sugar. In a small saucepan over a low heat, melt butter, maple syrup and vanilla bean paste. Add to the flour mixture along with milk and mix to combine. 
In the same small saucepan add sauce ingredients, using boiled water to mix ingredients until just combined. Pour over cake mixture. 
Cover with lid, or tinfoil and place into hot oven. Cook for 45 minutes, or until a skewer comes out of the cake part clean. 

Serves approx. 4
This recipe is easily halved or doubled - and can be made in single serve ramekins.

Enjoy. x Zoe




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