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Mini gluten-free gingerbread puddings recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious gluten-free Christmas pudding with aromatic spices, fresh fruit, and a healthier creme anglaise, under 500 calories.
Ingredients:
  • 225g (1 1/2 cups) gluten-free plain flour
  • 60g (1/3 cup) dark brown or coconut sugar
  • 20g (1/4 cup) desiccated coconut
  • 12.00 gm baking powder
  • 5.00 gm ground cinnamon
  • 2.50 gm mixed spice
  • 1/2 tsp ground cloves
  • 0.63 gm bicarbonate of soda
  • 1 red apple (about 250g), skin on, finely grated
  • 20.00 ml finely grated fresh ginger
  • 125ml (1/2 cup) milk or nut milk (such as coconut, almond or hazelnut)
  • 60ml (1/4 cup) macadamia oil
  • 2 eggs, lightly whisked
  • Edible gold leaf, to decorate (optional, see tip)
  • 500ml (2 cups) milk or nut milk
  • 50g (1/4 cup) coconut sugar
  • 3 tsp gluten-free plain flour
  • 2 egg yolks
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease six 250ml (1 cup) pudding or dariole moulds and line their bases with baking paper.
  • In a large bowl, gently sift the flour and then add the sugar, coconut, baking powder, cinnamon, mixed spice, cloves, and bicarb. Mix well. Create a well in the center and add the apple, ginger, milk, oil, and egg. Stir until just combined. Fill the prepared moulds with the mixture evenly.
  • Cover each mould with foil and tie with kitchen string. Arrange the moulds in a large baking dish and add enough boiling water to reach halfway up the sides. Bake for 35-40 minutes until a skewer comes out clean when inserted into the puddings. Gently lift the moulds out of the water bath.
  • To prepare the crème anglaise, heat the milk in a saucepan until it boils gently. In a large heatproof bowl, whisk the sugar, flour, and egg yolks until pale and creamy. Slowly whisk in the warm milk, then transfer the mixture to a clean saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Add the vanilla, being cautious not to boil to prevent splitting.
  • Carefully invert the warm gingerbread puddings onto serving plates. Drizzle with the crème anglaise and embellish with gold leaf, if desired.

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