Gluten free syrup sponge pudding

Name: Gluten free syrup sponge pudding
Total time: 2 h
Cuisine: British
Ingredients: 4 tbsp golden syrup; 175g butter, softened, plus extra for greasing; 175g caster sugar; 3 eggs; 175g gluten free plain flour; 2 tsp gluten free baking powder; 0.5 tsp xanthan gum; 3 tbsp milk; 1 lemon, zest only

A light steamed sponge over a pool of golden syrup, a proper old fashioned pudding without the wheat.

Time2 hr
LevelMedium
Costabout £0.55 a head

6 servings

Ingredients

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4 tbspgolden syrup
175 gbuttersoftened, plus extra for greasing
175 gcaster sugar
3eggs
175 ggluten free plain flour
2 tspgluten free baking powder
½ tspxanthan gum
3 tbspmilk
1lemonzest only

Method

1
Grease a 1.2 litre pudding basin well with butter. Spoon the golden syrup into the bottom.
2
Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each to stop it curdling.
3
Fold in the rest of the flour, baking powder, xanthan gum, milk and lemon zest. The mix should drop off the spoon.
4
Spoon into the basin and level the top. Cover with a sheet of baking paper and foil, pleated in the middle to allow for rising, and tie tightly with string.
5
Put the basin on an upturned saucer in a large pan. Pour in boiling water to come halfway up the basin, cover with a lid and simmer for 1 hour 30 minutes, topping up the water as needed.
90 min
6
Lift out the basin, remove the paper and run a knife round the edge. Turn out onto a plate so the syrup runs down the sides. Serve hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.