A classic British pudding made allergen-safe for Jack!
160 ml coconut milk
1 tbsp cider vinegar
1 tsp vanilla extract
25 grams sunflower spread / butter
3 tbsp golden syrup
175 grams gluten-free / plain flour
75 grams vegetable suet
50 grams caster sugar
3/4 tsp baking powder
1/2 tsp baking soda / bicarb of soda
1/4 tsp xanthan gum if using gluten-free flour
Mix the vinegar and vanilla into the milk and set aside
Grease a 1 litre pudding basin with some of the butter then pour the syrup into the bottom of the basin
Mix the flour, suet, baking powder, bicarb, xanthan gum and sugar together, rubbing in the butter
Gradually mix the milk into the flour. The batter should be thick like a banana bread. Adjust the milk adding more or less if required. Pour the batter into the pudding basin and cover with a piece of tented foil
Bring some water to simmer in a large pan and put the pudding basin inside. The water should come 2/3 the way up the basin
Put the lid on the pan and steam the pudding for 45 – 60 minutes
Remove from the pan carefully and turn out onto a serving plate. I forgot to add xanthan gum and my pudding naturally split into quarters but was so light inside!
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