Gluten and Dairy Free Microwave Mini Jam Sponge Pudding

What a long tittle for such a little pudding!

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

Method:

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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Dairy and Gluten Free Microwave Egg Custard

This is so easy and quick to make I have it now on a regular basis. My husband finds the taste too "eggy" buy I think it tastes lovely, especially with the caramel topping. It really makes a different to this dessert, don't skip it. You could also buy it ready made in the shops...


For the Caramel Sauce:

• 2 and 1/2 teaspoons of sugar
• 1 teaspoon of water

for each caramel dish.

I make a batch of 6 small egg custards every time so I multiply the amounts above by 6 and put them in a microwavable glass bowl. Mix the sugar and water and put them inside the microwave with the total measures on full power for 1.5 - 5 minutes, until the colour has been changed to a darker (caramel) colour. It took 4 minutes in my microwave but all microwaves are different so test yours first. Let it cool down for one minute and fill the caramel dishes.


For the Egg Custard Cream:

Ingredients:

• 2 whole eggs
• 2 yolks
• 7 tblsps sugar (or to taste)
• 200ml almond milk

Method:

Beat in a bowl, the eggs, yolks and sugar. Add the milk and mix until all the ingredients are completely mixed. Fill the caramel dishes with the cream and put in the microwave uncovered, start at full power for 2.5 minutes and after at half power for 2.5 to 3 minutes until the cream starts to boil.  The cooking time will vary depending on the power of your microwave. Store in the fridge with a lid on.

Wait 24 hours for the caramel  to soften before serving.

Note: you can freeze the leftover egg whites, just label them so you know how many egg whites are in your container.

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Microwave Banana Pudding

I'm having problems uploading a picture of this pudding from my phone today. In fact I'm having lots of problems with my phone today :(

This is a super easy and tasty pudding. My son loved it and I have to say it turned out a lot better than I expected. The dough didn't quite covered the melted margarine and I just thought it wasn't going to work but it did. I used a square Pyrex oven tray that fitted nicely in the microwave. It's better to eat on the same day because the bananas on top will brown. Enjoy.

Ingredients:

• 100g dairy free margarine, plus extra for greasing
• 2 ripe bananas
• 100g caster sugar
• 100g gluten free self-raising flour
• 2 tsp ground cinnamon
• 2 eggs
•  2 tbsp milk
• icing sugar to dust

Method:



Put the butter in a 1 litre baking dish and microwave on High for 30 seconds - 1 minute until melted. Add 1 and a half bananas, mash into the melted margarine, then add the sugar, flour, cinnamon, eggs and milk. Mix together well. Slice the remaining banana over the top, then return to the microwave and cook on High for 8 minutes until cooked through and risen. Serve warm, dusted with icing sugar.

Another great recipe idea from the free GoodFood app.

Microwave Dairy & Gluten Free Lemon Sponge Cake

Who knew you could bake a pudding in the microwave? It only took 10 minutes from beginning to plate and it was quite nice. Best eaten on the same day though. Another great recipe from the free GoodFood app.

Ingredients:

• 100g caster sugar
• 100g dairy free margarine
• 100g gluten free self-raising flour
• 2 eggs
• zest 1 lemon
• 1 tsp vanilla essence
• 4 tbsp lemon curd (always check the ingredients)

Method:

Mix all the ingredients together except for the lemon curd. Pour the mixture into a medium microwave-proof baking dish (I used microwave-proof plastic tupperware). Microwave on High until risen and set all the way through. It took 5 minutes on my 800w microwave. Leave to stand for 1 minute. Meanwhile, heat the lemon curd for 30 seconds in the microwave and stir until smooth. Pour all over the top of the cake.

www.meandmyibs2.blogspot.com