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

Posts tagged ‘pudding’

Gluten-free, Dairy-free and Egg-free Lemon Self Saucing Pudding

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:



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)


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)


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


Gluten-free, Egg-free and Dairy-free Chocolate Self-Saucing Pudding

It’s spring here in Brisbane, but thanks to some rainy weather, it’s a little cooler than usual for November. It felt like a great day to pull out the old chocolate pudding recipe:



150 g gluten-free self raising flour

24 g cocoa powder

170 g sugar

30 g melted dairy-free margarine (Nuttelex) or use other margarine or butter for non dairy-free

125 g rice milk (or dairy milk if you can have it)

1 teaspoon vanilla extract


110 g brown sugar

30 g cocoa

435 ml boiling water


1. Sift the flour and cocoa into a medium sized bowl. Add the sugar and stir to combine.

2. Add the margarine to the milk and vanilla then add to the dry ingredients.

3. Mix well with electric mixers and pour into a small casserole dish.

4. Combine the brown sugar, cocoa and hot water together, then pour carefully over the cake mix in the casserole dish.

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for approximately 45 minutes.

Sticky Tape (Date) Chocolate and Ginger Pudding Gluten-free Egg-free

I remember many years ago when my aunts visited from overseas that I made sticky date pudding and my then 6-year-old son proudly announced that we were having “sticky tape pudding” for dessert. The name has stuck (!). This week in Brisbane the weather was cold and windy which prompted my family to ask for this dessert. This pudding recipe came from a friend and the original recipe had wheat flour and eggs, but using gluten-free flour and egg replacer does the trick. For a little extra zing I added some white chocolate chips and some chopped crystallised ginger. Ginger and dates are a good combination I think, but if you don’t like ginger (or chocolate), just leave them out.


200 grams pitted dates (chopped)

1 and 1/4 metric cups water

1 teaspoon bicarbonate of soda (baking soda)

60 grams butter

3/4 cup caster sugar

2 teaspoons of egg replacer (I use Orgran No Egg) and 4 tablespoons (80 ml) water (if you can eat eggs just use 2 eggs or other egg replacement)

1 cup gluten-free self raising flour

80 grams white chocolate chips

80 grams chopped crystallised ginger


1 cup thickened cream

1 cup firmly packed brown sugar (I measured 220 grams)

200 grams butter


1. Put the water and dates in a saucepan and bring to the boil then remove from heat and add the bicarbonate of soda and allow to cool.

2. Puree the date mixture.

3. Cream the butter and sugar then add the egg replacer with water and mix well.

4. Mix in the chocolate and ginger, then fold in the flour.

5. Fold in the date mixture.

6. Pour mixture into greased muffin pans. I used a 12 cup muffin pan.

7. Cook at 180 C/350 F for 30 minutes or until a skewer inserted comes out clean.

8. For the sauce place all of the ingredients into a saucepan and bring to the boil. Simmer a few minutes to dissolve the sugar then it is ready!

9. Serve the pudding with the sauce on top.


1. I usually make these ahead of time and keep them in the fridge until ready to use. I just pop one muffin into a bowl, top with the sauce (also made ahead of time) and then put it in the microwave for about 40 seconds.

2. This time the muffin pans were a little overfilled, so when I turned them upside down in the bowl they looked like a hat!