Vanilla Steamed Pudding with Rhubarb Berry Compote #glutenfree #winterpudding

Vanilla Steamed Pudding continues our series of winter puddings.These old fashioned puddings are perfect way to finish a beautiful warming winter dinner. 

Rhubarb Berry Compote

Please check our "Creamed Rice with Rhubarb Berry Compote" recipe from the blog.

Vanilla Pudding

Ingredients

Ingredients:

125g Butter, room temperature
1/2 cup Caster Sugar
2 large Eggs, separated
11/3 cup gluten-free Self Raising Flour
3/4 cup Milk, luke warm
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
Pinch of Salt
Extra Butter to grease tin

Method:

Grease the pudding tin with extra butter.
Place 2/3 cup rhubarb berry filling in the base.
Beat butter, sugar, salt and vanilla until smooth and fluffy.
Add egg yolks and mix well.
Add half flour and baking powder, stir well.
Add milk, then remaining flour and baking powder.
In a clean bowl, whisk  egg whites until stiff peaks form.
Add to the mixture, folding gently with a spatula until mixed.
Pour into the tin 80% full.
Cover with a baking paper and aluminium foil to avoid water coming into the tin during cooking. Close with lid, put into a deep boiler with a saucer or trivet in bottom.
Pour boiling water into the boiler till halfway up the tin.
Close lid and cook in medium-low heat for 1.5 hour.
*You will need to add some boiling water during the cooking time.
Remove from the boiler and set aside for half hour, then turn out the pudding to the plate.
Slice and serve warm with cold rhubarb berry compote and vanilla ice cream or thickened cream.

Creamed Rice Pudding with Rhubarb Berry Compote #glutenfree #ricepudding

Here is another perennial favourite that seems to have been around forever. These puddings or desserts do not lose their popularity with the passing of time. They warm the tummy and soul with their goodness.

Rice Pudding

Ingredients:

3/4 cup Arborio Rice
1.5 litre Milk
1/2 cup Sugar
1/2 teaspoon Salt
2 tablespoon  Rose Water

Method:

Place the rice and milk into a saucepan.
Cook on medium heat until boiling.
Add sugar and salt, reduce to medium-low heat and cook another 35-40 minutes or until soft and creamy ( If the rice becomes too dry add extra milk.) 
*The rice pudding must be very wet and creamy after you finish cooking. Don't worry that it is too wet as it thickens as it cools. 
*Stir several times during cooking to prevent the rice sticking to the saucepan.
 Add the rose water before remove from the heat.

Rhubarb Berry Compote

Ingredients:

250g Rhubarb, washed and cut 3cm slices
1 cup Frozen Berry Mix
1/2 cup Water 
1/2 cup Sugar
Lemon Rind from half lemon

Method:

Cook rhubarb, sugar, water and lemon rind in medium heat until rhubarb soft as you like. 
*I suggest you do not over cook as the rhubarb will present more beautifully when served.
Add frozen berry mix and cook another 2 minutes.

Allow to cool.

Pistachio Praline

Ingredients:

1/2 cup Pistachio Nuts
3/4cup Sugar

Method:

In a small saucepan, melt the sugar on medium heat until golden brown colour. 
Place the pistachio nuts into the sugar carameland stir well. 
Turn out onto baking paper and let it go cold and hard.
Crush with rolling pin. 

For serve:- put some warm rice pudding on the plate, add cold rhubarb berries compote on the top or aside, add some chop pistachio parline on the dish.

Tips:

• Fresh berries, strawberries, etc can be used for this dessert.

• Make extra rhubarb berry compote and use for other desserts.  Please check our other recipes on the blog

Contact: lee.leehocklai@gmail.com

Chocolate Molten Lava Cake #glutenfree #glutenfreerecipe #glutenfreebaking #clocolatecake

These gorgeous individual chocolate molten lava cakes are a perfect dessert for your next dinner party. Impress your guests with your creativity when you serve these decadent morsels.

Chocolate Molten Lava Cake

 Ingredients:

230g Butter
180g Dark Chocolate
1/3 cup Icing Sugar
1/3 cup gluten-free Plain Flour
2 Egg Whites.
3 Egg Yolks
Extra Butter
Cocoa Powder, for dusting.

Method:

Melt the extra butter and brush 6 tins, then dust bottom and around with cocoa powder.
Preheat oven to 220C.
Melt butter and chocolate in a bowl placed in a saucepan of boiling water.
Mix egg yolk, flour and sugar in a  bowl. Mix till well combined.
Pour the melted butter and chocolate into the mixture and stir well.
In another clean bowl, whip the egg whites until stiff peaks form. 
Add into the chocolate mixture. Fold in gently using a plastic spatula.
Pour into tins till 90% full. 
Place tins into a large tray half filled with boiling water. 
Bake in 200C for about 13-15 minutes. 
Take out of oven and turn onto a plate when still warm. 
Serve with berry compote and whipped cream/vanilla ice cream.

Tips:

• The baking time may be a little different depending upon baking tin size - extra time may be needed for bigger tins. 

• Keep in the fridge and warm in microwave before serving.