GLUTEN-FREE STEAMED PUD­DING WITH SPICED POMEGRANATE SYRUP

Super Food Ideas - - ALLERGY | GLUTEN-FREE CHRISTMAS -

SERVES 8 PREP 20 MIN­UTES COOK 5 HOURS

1 cup buck­wheat flour 2½ tea­spoons bak­ing powder 1 tea­spoon bi­car­bon­ate of soda 1 cup al­mond meal 1 quan­tity Gluten-free Fruit Mince (see recipe, above) 2 eggs, lightly beaten 125g but­ter, melted, cooled Whipped pure cream, to serve Spiced Pomegranate Syrup ¹⁄³ cup pure maple syrup 2 star anise ½ cup pomegranate seeds (see notes)

1 Grease an 8-cup-ca­pac­ity metal pud­ding steamer with lid. Line base with bak­ing pa­per. 2 Sift flour, bak­ing powder and bi­car­bon­ate of soda into a large bowl. Add al­mond meal. Stir to com­bine. Add fruit mince, egg and but­ter. Stir to com­bine. Spoon mix­ture into pre­pared steamer. Smooth top. Se­cure lid. Place in a large saucepan. Care­fully pour enough boil­ing wa­ter into pan to reach half­way up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Re­duce heat to low. Sim­mer for 5 hours, top­ping up saucepan with boil­ing wa­ter when nec­es­sary (see notes). 3 Mean­while, make Spiced Pomegranate Syrup Place maple syrup, star anise and 1 ta­ble­spoon wa­ter in a small saucepan over medium heat. Bring to the boil. Re­duce heat to low. Sim­mer for 8 to 10 min­utes or un­til thick­ened slightly. Add pomegranate seeds. Re­turn to a sim­mer. Sim­mer for 2 min­utes or un­til syrup is thick­ened slightly. Re­move from heat. Set aside for 1 hour to cool. 4 Re­move pan from heat. Care­fully lift steamer from wa­ter and place on a board. Stand for 10 min­utes. Re­move lid. Turn pud­ding onto a serv­ing plate. Spoon over pomegranate syrup. Serve with whipped cream. NU­TRI­TION: (per serve) 2535kj; 21.8g fat; 9.3g sat fat; 10.2g pro­tein; 86.5g carbs; 9.3g fi­bre; 88mg chol; 417mg sodium.

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