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Posted by on Jul 27, 2016 in Baking, Desserts, Featured, Recipes, Special diet | 0 comments

Gluten and dairy-free Malva Pudding

Gluten and dairy-free Malva Pudding

Today in the domestic goddesses kitchen we have whipped up the most satisfying, gluten and dairy-free Malva Pudding.

Like many people today, Thekla has an intolerance towards gluten and dairy products. So she’s been trying to develop the perfect gluten and dairy free Malva pudding which doesn’t compromise on the fluffy, gooey, amazingness of the original recipe.

But for those of you who are lucky enough to be able to eat anything and everything, I’ve posted the original recipe just below as well.

Malva pudding 1

Malva Pudding (gluten free – dairy free)

Serves 8

1 cup of gluten-free cake flour

1 Tbsp of bicarbonate of soda

1 cup of sugar

1 large egg

1 Tbsp of apricot jam

1 Tbsp of vinegar

1 tbsp Orley whip or coconut oil

1 cup of almond milk

A pinch of salt

For the sauce:

½ cup of coconut cream

½ cup of almond milk

1 cup of sugar

½ cup hot water

½ cup Orley whip or coconut oil

A pinch of salt

Pre-heat the oven at 180°C top and bottom heat no fan. Place rack in the middle of the oven.

Grease and oven-proof glass or porcelain casserole dish approximately 30cm X 20cm X 5cm.  Do not use an aluminium, enamel or any metal container.

Cut a piece of aluminium foil to cover it while the pudding is in the oven and grease it well with butter on one side.

In a bowl, sift all your dry ingredients together, this includes your flour, bicarb and salt.

In another bowl beat together your egg, sugar, apricot jam, coconut oil and vinegar until the mixture is light and fluffy.

Then beat your dry ingredients into your wet ingredients until well combined, then add your almond milk and fold this into your mixture.

Pour the batter into the prepared baking dish, cover with the foil greased side down and bake for 45 minutes, until well risen.

Remove the foil and bake for a further 5 minutes. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.

When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar.

When the pudding is done, remove from the oven and pour over the sauce. The pudding should soak up all the sauce. But don’t stress if there’s still a bit left over.

Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.

Malva pudding 2

Malva Pudding

Serves 8

1 cup of cake flour

1 Tbsp of bicarbonate of soda

1 cup of sugar

1 large egg

1 Tbsp of apricot jam

1 Tbsp of vinegar

1 Tbsp melted butter or coconut oil

1 cup of milk

A pinch of salt

For the sauce:

½ cup of cream

½ cup of milk

1 cup of sugar

½ cup hot water

½ cup butter

A pinch of salt

Pre-heat the oven at 180°C top and bottom heat no fan. Place rack in the middle of the oven.

Grease and oven-proof glass or porcelain casserole dish approximately 30cm X 20cm X 5cm.  Do not use an aluminium, enamel or any metal container.

Cut a piece of aluminium foil to cover it while the pudding is in the oven and grease it well with butter on one side.

Sift the flour and the bicarb into a bowl and stir in the sugar.

In another bowl beat the egg very well and add the remaining ingredients (excluding those for the sauce) one by one, beating well between each addition.

Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.

Pour the batter into the prepared baking dish, cover with the foil greased side down and bake for 45 minutes, until well risen. Remove the foil and bake for a further 5 minutes. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.

When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.

When the pudding is done, remove from the oven and pour over the sauce.  The pudding will take up all the sauce.

Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.

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