This adapted recipe by Jane Burke was published in the Irish Daily Mail a while ago. I kept the recipe and, as usual, it's only months later that I remember to try it. And what a success. We ate them yesterday still warm with homemade custard and I can't tell you if they keep well because there were none left.
You can bake this pudding in a preheated oven (180C) for 20 minutes if you prefer it.
Ingredients:
- 125g dairy free margarine
- 125g caster sugar
- 2 eggs
- 100g gluten free self-raising flour
- 1/2 tsp gluten free baking powder
- 30g ground almonds
- grated zest of half a lemon
- 6 tsp raspberry or strawberry jam
Grease 6 microwave-proof dishes. Add 1 tsp raspberry jam to each. Beat the margarine with the sugar until fluffy then gradually beat in the eggs until smooth and creamy. Fold in the flour, baking powder, ground almonds and the lemon zest. Divide the mixture between the pudding basins. Microwave on high for about two minutes. Serve warm with dairy free hot custard.
Note: It took 5 minutes to cook 5 puddings in my 800w microwave and 2 minutes to cook an individual one. As microwaves vary greatly the cooking time is just a guide.
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