Gluten-free and Egg-free Recipes (with some Dairy-free options)

lemon pudding

 

Last night I tried experimenting with a lemon self saucing pudding. I was a little unsure of what measurements to use, but it seemed to work out fine. My husband thought the sauce was a little tart, but my son and I agreed that the sweetness was about right. There’s a fair bit of sugar in it already so I didn’t want to add more. The pudding itself was a little dense, so I might try adding a little bicarb. soda to the mix next time to see if we can get a bit more rise out of it. It still tasted yummy though so here’s the recipe:

Ingredients

Pudding:

190 g gluten-free self-raising flour* (for soy-free make sure it does not contain soy flour)

110 g caster sugar

1 teaspoon Orgran No Egg egg replacer (or use EnerG) – if you can eat eggs use 1 egg and reduce the milk volume by 40 ml

zest of 2 lemons

100 g melted Nuttelex or other dairy-free margarine (use butter if you prefer it and can eat it)

200 ml milk (use rice milk for dairy-free)

Sauce:

1 metric tablespoon (4 teaspoons) gluten-free custard powder (you can use GF cornflour instead, but the custard powder gives the lemon colour to the sauce)

110 g sugar

juice of 2 lemons – juice the lemons and place juice into a cup to measure the volume (mine measured 100 ml)

boiling water to add to the lemon juice to make 375 ml of fluid altogether (so in this case I added 275 ml boiling water)

Method

1. Add flour, sugar, lemon zest and egg replacer to a medium sized bowl and mix well.

2. Add melted butter/margarine and milk and mix well with electric beaters.

3. Place into a 1.5 litre capacity dish.

4. Sprinkle pudding with the custard powder/cornflour and sugar.

5. Gently pour the lemon juice/hot water on top of the pudding.

6. Bake at 160 C fan-forced (180 C/350 F conventional) oven for approximately 50 minutes or until a skewer inserted into the pudding comes out clean.

*If you don’t have self-raising GF flour you can make it by sifting together 150 g of plain GF flour with 2 teaspoons GF baking powder

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