Apricot Steamed Pudding (Variation using apricot jam instead of golden syrup) served with Custard
Missing steamed pudding wasn’t the first thing that went through my mind when I discovered that I couldn’t eat wheat, but being able to eat it makes me feel almost normal! 🙂 This steamed pudding is only moderately sweet, so it can be served with custard or other sweet sauce, and has the required slightly sticky, moist texture. Note that if you can’t get hold of any golden syrup, you may use honey or maple syrup or jam of some description instead, though the flavor will (obviously) be slightly different. I should point out that this recipe might take a long time in the steamer, but it is not difficult to make. Makes 8 servings.
1/4 + 1/2 cup golden syrup or apricot jam, plus extra for serving
1 1/2 oz margarine, plus extra for greasing pudding basin
1/2 cup smooth apple sauce
1 tbsp lemon juice
8 oz blanched almond flour
4 oz tapioca flour or tapioca/cornstarch mix
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 fl. oz. (3 tbsp) non-dairy milk
Cover the pudding batter with a sheet of baking parchment, then a layer of tin foil, then use a piece of string to secure the two in place (and make a handle to ease removal from steaming pan).
Grease a 2 pint pudding basin, and grease a disk of parchment paper in the bottom to stop the pudding from sticking.
Pour 1/4 cup golden syrup or apricot jam in the bottom of the pudding basin.
Break the eggs into a large food processor and beat for 10 seconds.
Beat in the margarine for 10 seconds.
Add the 1/2 cup golden syrup or apricot jam and the apple sauce, and process for another 5 seconds.
Add the citrus juice then the dry ingredients, and process until the dry ingredients have been incorporated (~10 seconds, plus a scraping down in the middle).
Add the milk, and briefly process to give a soft dropping consistency.
Turn the mixture into the prepared basin (no more than 2/3rds full), and seal with a sheet of parchment paper and tin foil tied with a piece of string.
Golden Sponge Pudding (Pudding made with Golden Syrup)
Bring 1” of water to the boil in a deep saucepan with a tight fitting lid. Put a trivet or crossed forks in the bottom of the pan to keep the basin from sitting on the bottom of the pan.
Steam (covered) for 1 1/2 hours, checking every 20-30 minutes to make sure the water hasn’t boiled away, and topped up with boiling water if it has. Serve with almond custard or pouring cashew cream.