In my last post I mentioned that I have redisovered my love of baking and as a consequence I have recieved a few requests for recipes. My eldest daughter is a Coeliac, therefore she cannot eat anything with gluten in it. Sounds easy, but gluten is found in a huge and strange variety of foods. She has been living with this for 5 years now and is completely accustomed to it, as we as a family are. Hubby and I are thankful that it is reasonably easily managed and not serious in comparison to other allergies.
I have been baking cookies once a week and have decided that one night a week we will have a tasty dessert. This recipe was so good, but next time I will definately be cutting down on the amount of sugar, it was super sweet.
190g (1 1/2 cups) gluten-free SR flour
1 tsp gluten-free baking powder
80g (1/3 cup firmly packed) brown sugar
170 ml (2/3 cup) milk
60g unsalted butter, melted and cooled
1 tbsp golden syrup or pure maple syrup
165g (3/4 cup firmly packed) brown sugar, extra
2 tbsp golden syrup or pure maple syrup
Preheat the oven to 170 C. Lighly grease a 1.25 litre ovenproof dish.
Sift the flour and baking powder into a large bowl. Stir in the sugar, then make a well in the centre. In a separate bowl, whisk the milk, butter, egg and golden syrup/maple syrup. Pour into the prepared dish. Place the dish on a baking tray.
Sprinkle the extra brown sugar over the batter. Combine the extra golden syrup and 420ml (1 2/3 cups) boiling water and carefully pour over the batter. Bake for 30 - 35 minutes or until a skewer inserted halfway into the pudding comes out clean.
Set the pudding aside for 5-10 minutes to allow the sauce to thicken slightly before serving.
HINT - To make this free of dairy and egg, replace the milk with gluten-free rice drink, the butter with dairy-free margarine and the egg with egg replacer.