Go Back
Print

Gluten Free Sticky Maple & Pecan Sponge Pudding

The perfect alternative to a traditional Christmas pudding! Delicious all year round, it's gluten free & dairy free too.

Ingredients

  • 75g dairy free margarine for the topping
  • 6 tbsp maple syrup for the topping
  • 9 tbsp dairy free cream
  • 225g dark muscovado sugar
  • 150g dairy free margarine for the pudding
  • 300g self raising flour
  • 1.5 tsp cinnamon
  • 1.5 tsp ground nutmeg
  • 3 tbsp maple syrup for the pudding
  • 2 eggs beaten
  • 150g pecan nuts chopped
  • extra pecan nuts for caramelised pecans on top

Instructions

  • Grease your pudding basin and place a circle of baking paper in the bottom.
  • Combine 75g or dairy free margarine, 6 tbsp of maple syrup and your dairy free cream in a saucepan on a low heat. Simmer for 1 minute before pouring into your pudding basin.
  • Cream together the sugar, 3tbsp of maple syrup and 150g of dairy free margarine until light and smooth.
  • Add your beaten eggs very gradually, the more careful you are here the less likely it is to curdle.
  • Mix in cinnamon and nutmeg into your self raising flour in a separate bowl.
  • Gradually fold in the flour mix into your butter/egg/sugar mixture.
  • Stir in your chopped pecan nuts.
  • Spoon your mixture into the pudding basin on top of the sauce.
  • Make a top for the pudding by cutting out a slightly bigger than the pudding basin circle of foil and baking paper. Stick them together and create a pleat down the middle of the lid. (Check out my video if this sounds confusing.. it's not!)
  • Tie down your lid on top of your pudding basin with string.
  • Place the pudding basin into a large saucepan and fill it up with boiling water, to around half way up the basin. Place the lid on and allow to steam for 1.5 hours very gently. (Make sure you check that the water doesn't all evaporate and add more if necessary - you shouldn't need to though)
  • Take the basin out of the saucepan once complete, remove the lid, and using a pallet knife to ease it out.
  • Using a plate, turn out the pudding.
  • I add some additional candied pecans to the top of mine. I just add a little dairy free margarine and sugar to a small saucepan, allow to melt and let some pecans cook in it for a few minutes. Pour this on top or some extra warm maple syrup.
  • Serve hot with custard, enjoy!