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Gluten-free peach and almond pudding
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulge in a comforting gluten-free peach pudding made with buckwheat flour and almond meal.
Ingredients:
  • 217.80 gm gluten-free peach jam
  • 185g butter, softened
  • 141.90 gm caster sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 140.00 gm buckwheat flour
  • 10.00 gm gluten-free baking powder
  • 75.00 gm almond meal
  • 128.75 gm milk
  • 410g can peach slices in juice, drained
  • 200ml tub double thick cream, to serve
Instructions:
  • Prepare the 8-cup metal pudding basin by greasing it and lining the base with baking paper. Spread half of the jam onto the base of the basin.
  • With an electric mixer, whip butter, sugar, and vanilla until light and fluffy, about 5 minutes. Incorporate eggs one at a time. Dust buckwheat flour and baking powder over the mixture. Add almond meal and milk, gently fold until just combined.
  • Pour the mixture over the jam in the basin and smooth the top. Secure the lid, then place the basin in a large saucepan. Fill the saucepan with enough boiling water to reach halfway up the side of the basin. Cover and bring to a boil over medium heat, then reduce to low and simmer for 1 hour and 30 minutes, adding more boiling water as needed. Once done, carefully remove the basin from the water and let it stand on a board for 10 minutes.
  • Halve peach slices into thin wedges and pat them dry. Heat jam in a frying pan over medium heat until bubbling. Stir in peach slices and cook until heated through.
  • Gently remove the lid from the basin, then invert the pudding onto a serving plate. Spoon the peach mixture on top and serve with cream.

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