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