GLUTEN-FREE STEAMED PUDDING WITH SPICED POMEGRANATE SYRUP
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.