Pineapple Steam Pudding #glutenfree #steampudding #winterwarmer

Pudding time again.... Steam Puddings are such comfort food in winter, all warm and syrupy served with creamy hot custard. If you think you cannot enjoy these puddings because they are gluten-free, I assure you this steam pudding compares to those in any restaurant - soft, moist and delicious. Why not make one using this recipe - you will love it....

Ingredients:

150g Butter, melted
90g Caster Sugar
4 Eggs
1/2 cup Pineapple Juice
300g gluten-free Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 tin Crushed Pineapple,approx 250g, drained.
3 tablespoons Golden Syrup
Extra butter to grease the pudding tin

Method:

Grease the pudding bowl with extra butter.
Place the crushed pineapple and golden syrup into the base.
In another big bowl, mix all the remaining ingredients and combine until smooth.
Pour into the pudding bowl.
Wrap the top with a baking paper, then aluminium foil.
Close the lid.
Put the pudding bowl in a deep saucepan with a rack in the bottom.
Pour boiling water into the saucepan till halfway up the pudding bowl.
Cover with lid and boil on medium/low heat for 90 minutes.
Keep a check on the water level in the saucepan as extra boiling water may need to be added to the saucepan.
Turn the pudding out onto a plate when it is still warm. 
Cut into slices and serve with gluten-free custard. (Please check the recipe from our gluten-free Lemon Steam Pudding)  
Also can be served with vanilla ice cream with maple syrup poured over the top. 

Contact: lee.leehocklai@gmail.com 

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

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