Lemon Steamed Pudding #glutenfree #glutenfreebaking #glutenfreerecipe

This recipe is a variation of an old time favourite. Would anyone's Nanna ever have thought that there would one day be a gluten free steamed pudding that is impossible to tell from the conventional one. Make this beautiful winter pudding and enjoy!

Lemon Steamed Pudding with Vanilla Custard

Ingredients:

125 Butter
1/2 cup Caster Sugar
1.5 cup gluten-free Self Raising Flour
1/2 teaspoon Baking Powder
3/4 cup warm Milk
2 large Eggs, separated
1 teaspoon grated Lemon Rind
2 tablespoons Lemon Juice
3 tablespoons Golden Syrup
Extra butter

Method:

Grease a large pudding tin with extra butter and sprinkle little flour around the inside of the tin.
Beat the butter, sugar and lemon rind until smooth and fluffy.
Add eggs yolks and lemon juice, mix well.
Add half flour and baking power into the mixture.
Add milk.
Add remaining flour and mix until smooth.

 In another clean bowl, beat the egg white until stiff peaks form.
Add the whipped egg white to the mixture and fold through gently with a plastic spatula.
Place the golden syrup in the bottom of the tin.
Place the mixture into the tin until 80% full.
Cover with a baking paper, then aluminium foil.
Close with the lid.
Place the pudding tin into a large saucepan with the tin lifted off the bottom of the saucepan by placing it a rack or small saucer - this can prevent water coming into the pudding during cooking. Pour boiling hot water into the saucepan till half way up the tin.
Cover with lid and slow cook on low- medium heat for 2 hours 15 minutes.
You need add some boiling water during the cooking time,  to maintain the water level covers halfway up the pudding tin.
Best served warm or hot. You can serve with vanilla custard, thickened cream or ice cream.

Vanilla Custard:

1 cup Milk
1 cup  Thickened Cream
2 Egg Yolks
1.5 tablespoons gluten-free Corn Flour
3-4 tablespoons Caster Sugar
1 teaspoon Vanilla Extract

Mix all ingredients, except egg yolks in a saucepan, whisk and cook on medium heat until hot. Be careful not to let it boil.
Add egg yolks and whisk quickly until smooth.
Cook for another 1-2 minutes.
If  there are too many bubbles on the top, you can strain through a fine sieve.
Remember do not allow the custard to boil.

Email: lee.leehocklai@gmail.com