125 gr Butter at room temperature (or coconut oil)
125 gr Unrefined caster sugar
2 Eggs-medium size
162 gr Rice flour
3 Tsp Gluten free baking powder
2 Tbsp level Tapioca flour (17 gr)
25 ml plant milk or regular milk
7.5 gr Ground ginger (4 tsp)
50 Gr chopped crystallized ginger (gluten free)
Maple syrup
Walnut halved, crushed
Extra butter for moulds.
1. Brush 8-7 Dariole molds or small pudding molds with soft butter. Make it a thick coating. pour in the base a teaspoon of maple syrup and add to this 2-3 walnut halves that have been broken into smaller pieces with your hand.
2. Cream the butter and sugar till pale and light in texture, add eggs one at a time mixing well after each addition. If it starts to split add a bit of flour to the mix.
3. Sift the flour, baking powder and dry ginger together. Add this to the above mix alternating with the milk and add in the chopped crystallized ginger pieces. Mix till it comes together than stop don't be tempted to over mix.
4. Fill the mold 3/4 way up. Cover them with a pleased greaseproof paper and tie this in place with some string.
5. Set the oven to gas mark 7, or 180C. Boil some water. Put the puddins in to the deep oven pan/baking tray and top with the boiled water halfway up the side of the molds. Put in the oven and bake for 35-40 minutes.
6. Test for doneness by pressing on to of the pudding it will feel firm but springy to the touch.
If you are not eating the puddings immediately tip the puding out of the mold and wrap in a air tight container and keep cold or freeze. These can be successfully heated in the microwave or in a steamer on top of the stove.
A steamed pudding is best eaten hot and with a sauce like custard, cream or icecream if wished!
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