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Sticky figgy puddings

by Howard Middleton
Sticky figgy puddings

Sticky figgy puddings

PT1H

Why not try?

If your list to Santa includes a dairy-free pud that's lighter than the traditional offering and low in refined sugar, this could be a Christmas gift with your name on it. It's worth tracking down chestnut flour for its flavour and obvious seasonal connotations. By all means add a little cinnamon or orange zest if you fancy, but you will lose some of the subtle chestnut taste as a result.

The caramel sauce takes just a few minutes to make – granted there's not a lot, but you really only need a little, don't you? If you crave indulgence you could add a scoop of (dairy-free) ice cream; if you crave alcohol you could anoint the puds with Marsala or brandy before pouring on the sauce . . . or just have a tipple on the side.

The puddings dome dramatically when baked, so trim them level if the sight of a wobbly bottom smacks too much of impending New Year diets.

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4
2
Grease the tins with a little olive oil placed on a piece of kitchen roll. Dust with chestnut flour and shake to remove any excess
3
Dissolve the coffee powder in boiling water and pour over the chopped figs
4
In a separate bowl, whisk together the eggs, oil and coconut sugar until frothy. This should only take a few minutes
5
Mix in the chestnut flour, ground rice, baking powder, bicarbonate of soda and xanthan gum with a wooden spoon before stirring in the fig and coffee mixture
6
Spoon the mixture evenly between the prepared tins and place onto a baking tray. Transfer to an oven and bake for around 25 minutes or until fully risen and firm to the touch. As an extra test insert a knife or cake tester into the middle – if it comes out clean the puddings are done
7
Leave the puddings to cool in the tins for about 5 minutes, then remove from the tins by sliding a thin knife around the edge of the puddings and turn upside down on a plate. If so desired, the bottoms can be trimmed to create a perfectly flat base
8
For the sauce, first place the coconut sugar, date syrup and vanilla paste into a small pan. Place this over a low to medium heat until all the sugar has dissolved
9
Pour in the non-dairy milk and bring to the boil, before turning the heat down to a simmer. Once the mixture has thickened a little pour the sauce evenly over each of the puddings

Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.

 

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