Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

If you are looking for a pudding which is easy to make but punchy with flavour then Lemon and Ginger Pudding with Lemon Custard is exactly the pudding you are looking for. The sponge pudding packs in the zing of fragrant citrus and the spicy warmth of ginger using both ground ginger and stem ginger.

overview of Lemon and Ginger Pudding on a plate drizzle with lemon custard

Lemon and Ginger Pudding is also gluten-free and the main flour I chose to base my blend around is sorghum flour. This is my current favourite gluten-free flour as I adore the flavour and it really matches well here with the lemon and ginger. The earthiness of the sorghum appealingly contrasts to the fresh lemon but buddies up close with the rustic notes of the ginger. Sweet rice flour is added to the blend to give the sponge bounce and help bind it all together and a dash of almond flour is used for taste and added moisture.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Although this pudding has lots of lemon zest going on in the mix I was a little more restrained with adding the lemon juice as a heavy hand can make the sponge deflate. And so the lemon flavour is given as much credibility as the ginger I have paired the pudding with a fresh lemon custard. It is so deliciously good that all of us were happily digging into the custard directly from the saucepan with our spoons.

Do you make fresh custard in your house? I always have the ingredients in so find it easier to make than buy and perhaps only five minutes more time than prepping Bird’s custard (if the latter is your habit). However, in this case the milk needs to be infused with the lemon peel for at least 2 hours so you will have to think ahead a little. By infusing the custard with lemon peel rather than juice you are eliminating a concern for splitting. But a further reason for this method is that the infusion with the peel gives a wonderfully floral rather than sharp lemony taste.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

For this recipe I used Homemade Stem Ginger in the pudding since I had it to hand but by all means you can use it ready made from the supermarket. By the same token I decorated the Lemon and Ginger Pudding with Homemade Crystallised Ginger and although it isn’t necessary at all, it gave yet another dimension of ginger to the pudding and was utterly delicious. Again, you can use shop bought or leave it out entirely.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

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Lemon and Ginger Pudding on a plate drizzle with lemon custard

Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.
Prep Time20 mins
Cook Time35 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: British
Servings: 9 servings
Calories: 453kcal

Ingredients

  • 200 g unsalted butter
  • 200 g caster sugar
  • zest of 3 lemons
  • 2 tablespoons fresh lemon juice
  • 4 eggs
  • 90 g sorghum flour
  • 75 g sweet rice flour
  • 35 g almond flour
  • 2 teaspoons ground ginger
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 70 g stem ginger finely chopped, about 4 balls
  • 100 g crystallised ginger sliced to decorate (optional)

Lemon Custard

  • 300 ml whole milk
  • ½ lemon
  • 3 egg yolks
  • 1 tablespoon caster sugar
  • 1 teaspoon tapioca flour * optional

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Line and grease an 8 inch square baking tin.
  • Cream the butter and sugar with the lemon zest for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated and stir in the lemon juice.
  • Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Stir in the stem ginger.
  • Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  • Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely to reheat later or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the pudding if using.

Lemon Custard

  • Slice the peel away from the lemon half with a very sharp knife, making sure to remove all the pith.
  • Place the lemon peel into a saucepan along with the milk and heat until just below boiling point.
  • Remove the milk from the heat and leave the milk to infuse with the lemon for at least 2 hours.
  • Whisk the egg yolks with the sugar in a medium bowl until pale and thick then stir in the tapioca flour if using.
  • Remove the lemon peel from the milk and re-heat the milk in a medium sized saucepan until just below boiling.
  • Take the milk off the heat and then pour in a very thin and steady stream into the eggs, whisking all the while until all the milk has been incorporated.
  • Pour the custard mixture back into the saucepan and bring to a very gentle boil and the custard has thickened, stirring all the time.
  • Remove from the heat and serve over the Lemon and Ginger Pudding.

Notes

*I love a thick custard and I find tapioca flour is the easiest way without adding another egg which would make the custard too ‘eggy’. It also helps to stabilise the custard. However it is not necessary at all and I have made the custard quite happily in the past without the tapioca, the resulting custard is just a little thinner.

Nutrition

Calories: 453kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 188mg | Sodium: 180mg | Potassium: 234mg | Fiber: 1g | Sugar: 34g | Vitamin A: 800IU | Vitamin C: 4.9mg | Calcium: 103mg | Iron: 1.2mg

SHOP THE RECIPE

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and produces a fluffy and tender cake.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well for brownies, bars, cakes and puddings.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Sticky Toffee Baileys Pudding

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.

Blackberry Lemon Pudding on a plate

This Blackberry Lemon Pudding is the dessert of late summer. With the summer heat chastening it might just be safe enough to turn your oven on again and if you do then you must make this delicious dessert.

Blackberry Lemon Pudding on a table

Blackberries are without doubt my favourite berry. I have a deep affection for them as they grow abundantly in our area of North London so July to August we are never in short supply. It’s rare though that I actually pick the berries myself as Luke is obsessed with local foraging, as I’ve mentioned before. He only need leave the house for a half hour Billy walk to return absolutely laden with plump juicy berries. Of course it’s usually on a Monday when I am faced with three days of solo childcare so have no hope in hell of doing anything worthwhile with the berries save keeping a few in the fridge for eating. The rest have to be frozen for weekend baking.

Blackberry Lemon Pudding on a plate

I spend all week dreaming up the best use of the blackberries and my favourite recipe that I have made this blackberry season is this Blackberry Lemon Pudding. It has been such a huge hit in our house with the tartness of the blackberries pairing beautifully with lemon.

Blackberry Lemon Pudding on a plate

This gluten-free sponge uses a simple mix of a plain gluten-free flour blend (I use Doves Farm which is xanthan gum free) and ground almonds, leavened only with whisked egg whites. Lemon juice is added to the finished batter which gives the result of the batter separating during the bake so a soft cakey sponge gives way to a sweet lemon blackberry sauce puddled beneath.

Blackberry Lemon Pudding on a plate

I have made this Blackberry Lemon Pudding for a few Sundays now after our roast dinner and each time it is received with rapture, especially when served with a rich dollop of unsweetened whipped double cream.

Blackberry Lemon Pudding on a plate

Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 351kcal

Ingredients

  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries

Instructions

  • Pre-heat the oven to 160°C.
  • First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
  • Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
  • Add the egg yolks one at time.
  • Whisk together the flour and almonds then beat into the mixture as well.
  • Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
  • Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
  • Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
  • Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.

Notes

Recipe adapted from Lemon Sponge in Delicious Magazine

Nutrition

Calories: 351kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 48mg | Potassium: 202mg | Fiber: 4g | Sugar: 36g | Vitamin A: 570IU | Vitamin C: 35.6mg | Calcium: 95mg | Iron: 1.4mg

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Gluten-Free Spotted Dick

Spotted Dick is like a time travel machine in food form, designed to send you right back to your nursery days. A glorious traditional suet pudding studded with currants, mixed peel and spices, designed to warm you from the inside out.

Gluten-Free Spotted Dick

This week has not been one of my favourites. The whole house has been suffering with the most horrendous cold. So far, I’ve been housebound for nearly seven days and I’ve got severe cabin fever. As the outside world looks like a treacherous winter wonderland with snow blizzards lashing at our windows I can’t believe I am longing to be outside. Weather like this in London just doesn’t happen, it’s been snowing for almost three days straight and I’m so keen to wrap up in multi layers of knitwear, plonk Cole in his snowsuit, grab Billy Buddy’s lead and head to Parkland Walk which is the disused railway walk right by our house and always looks so beautiful in this snow capped weather.

Gluten-Free Spotted Dick

But instead I’m lying down on the bed watching the snow fall through the window, when I’m not consumed by a major coughing jag which seems to rip my body in half (The baby seriously does not like it when I cough and has been getting his own back by zapping me with searing Braxton Hicks contractions). I’ve also been watching an obscene amount of Paw Patrol on the sofa with Cole who is suffering with this cold just as badly, minus the pregnancy pains but plus a sky-high fever which I’m constantly battling to manage 24/7. Thank goodness for my mum who was able to come up for a few days to lend a hand to our fallen household.

Gluten-Free Spotted Dick

So I’m basically being a miserable so-and-so and to top it all off I got the unenviable news from my midwife at the beginning of the week that the baby is growing at an unprecedented rate and as such they are testing me for gestational diabetes. To counteract this ungracious news I have had to swear myself off sugar until I get the all clear. Giving up sugar is no fun at the best of times, giving up sugar when you are exhausted from spending all night long comforting a mewling toddler and 8 months pregnant is even worse. Coupled with the reality that playing with sugar is my job so I’m having to rethink a few recipes when my brain is like soup. Plus there’s the fact that goddammit I just want a Galaxy Ripple but having to make do with an oatcake. It’s really not the same. So not only am I ill, heavy with baby, tired and looking after a sick toddler but even sugar has forsaken me. I’m feeling a bit sorry for myself, can you tell?

Gluten-Free Spotted Dick

I am hoping that the gestational diabetes test is negative but I have a feeling that I won’t get the results until the baby is pretty much here anyway so I’m looking at a sugar-free existence for the rest of the pregnancy. Luckily I was getting ahead of myself for a few of these posts and this indulgently delicious Gluten-Free Spotted Dick was a masterpiece from a couple of weeks back.

Gluten-Free Spotted Dick

Do you know about Spotted Dick? Have you guffawed at its absurd name – gosh those British fools really know how to name wrestle with innuendo. The bemusing moniker is really an ancient term meaning spotted dough, not nearly as memorable I think you’ll find. The spotted part refers to the currants which are dotted throughout the pudding, along with mixed peel and spices. It’s a much easier pudding to make then you think as the dough quickly comes together and then is wrapped in a double layer of muslin and foil and boiled for a couple of hours.

Gluten-Free Spotted Dick

Spotted Dick is a really traditional British ‘nursery’ pudding. Basically one of those charming relics of childhood which is more often found these days in staid British restaurants and gentleman’s clubs. Most of us though know of it from school dinners, hence the term ‘nursery pudding.’ It has a horrid reputation as a great stodge of a pudding but really it doesn’t have to be. It’s tremendously comforting, a perfect accompaniment to Snow Day and this gluten-free version is especially heart-warming. It’s traditionally made with suet but I find by using fresh beef suet (which you should ask your butcher for) instead of the shop bought stuff really lightens the finished result. The pudding must really be eaten steaming hot with copious amounts of custard. I wouldn’t even bother advocating making your own custard here as Bird’s Custard will really seal the nostalgia deal.

Gluten-Free Spotted Dick

I have to say I can’t wait to get better, cast off the aspersions of gestational diabetes and fall headlong back into a great big bowl of Spotted Dick and custard. It’s what’s keeping me going.

Gluten-Free Spotted Dick

Gluten-Free Spotted Dick

Spotted Dick is a glorious traditional suet pudding studded with currants, mixed peel and spices, designed to warm you from the inside out.
Prep Time20 mins
Cook Time2 hrs
Total Time3 hrs 20 mins
Course: Afternoon Tea
Cuisine: British
Servings: 8 people
Calories: 538kcal

Ingredients

  • 125 g currants
  • 3 tablespoons rum or whisky or brandy
  • 140 g sweet rice flour
  • 120 g oat flour
  • 100 g almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 180 g fresh beef suet
  • 125 g soft brown sugar
  • 40 g mixed peel
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 225-250 ml whole milk

Instructions

  • First place the currants in a small bowl and spoon over the rum, leaving them to soak for at least an hour.
  • Sift the flours, baking powder and sea salt into a large bowl.
  • Then stir in the suet, sugar, soaked currants (without the excess liquid), mixed peel and spices.
  • Pour in just enough milk to make soft dough, mixing together with your hands.
  • Shape the dough into a thick log and loosely wrap in muslin or cheesecloth, securing the ends with string.
  • Then wrap in foil.
  • Place the Spotted Dick in a large saucepan, pour boiling water all around the spotted dick until it has submerged and bring up to a boil. Turn the heat down to simmer, put the lid on and leave to cook for two hours.
  • Remove the Spotted Dick carefully from the water and serve immediately with lashings of custard.

Nutrition

Calories: 538kcal | Carbohydrates: 59g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 367mg | Fiber: 3g | Sugar: 31g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 138mg | Iron: 1.9mg

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Steamed Chocolate Sponge Pudding with Chocolate Custard takes me right back to childhood. I have been craving it for weeks but my irritating lack of time lately has meant the recipe has just sat taunting me on my laptop every time I switch it on. It was a pudding which was on constant rotation during school dinners at my primary school and I have been longing to recreate it in my own kitchen. I went to a small country primary school of only a hundred children. The school itself was just one small building with no separate dining room. We would all be seated on large tables of about 10 children, laid out in the assembly room through to the three classrooms, which were all more or less open plan. The dinner ladies called up each table one by one to line up for our hot lunch served by two cooks who always looked harassed. One tall and stern and the other short and jolly. We stood patiently at the front of the assembly room as they stood behind their trolleys dolloping out food from metals trays and huge mason cash mixing bowls.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

First we would line up for our main course and I’m sorry to say I can’t remember a single main meal that we had. Probably shepherds pie but after that I’m a bit stumped. I think it’s very clear where my allegiances lay even in those early days as the puddings I have no problems recalling. After our main meal had been cleared away each table would be called up again to line up for our pudding. Always hot and always served with custard so thick you could stand a spoon up in it.

There was spotted dick or vicarage pudding (which was pretty much the same as spotted dick) or treacle sponge with vanilla custard, jam roly poly with strawberry custard or the pudding every child revered, chocolate pudding with chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Chocolate custard isn’t something which you come across much these days. Pubs might serve a crumble with a bit of weak vanilla sauce if you’re lucky, the likes of which would be laughed out the door at Chilton Foliat Primary School. Proper nursery custard that has body and a life of its own outside its sponge or crumble accompaniment is little seen. Let alone the rarity of a strawberry or chocolate custard. And forget Bird’s custard (which I don’t have an issue with as such) but homemade custard with double cream, eggs and sugar is a five minute job and in another world of its own. Add a bit of cocoa powder to proceedings and chocolate custard will suddenly become the most important food discovery to emerge from your kitchen since toast.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Chocolate Sponge Pudding is old school as well. Steamed in a pudding basin, the old fashioned way. Steamed puddings are few and far between these days but this Chocolate Pudding will encourage you to rediscover them. It is so quick to pull together, perhaps a little bit faffy to sort out the lid of the pudding basin and make sure you have a big stockpot large enough to fit it in, but really only five more minutes of prep time. It does steam for 1½ hours so a little longer than a sponge you might bang in the oven but really there is no bother and technically no baking involved so a great pudding if your oven is on the blink.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

That’s not even to mention the sheer indulgence of the Chocolate Pudding itself. Sticky on the top from the rich ganache you cleverly nestled into the bottom of the basin which then soaked alluringly into the sponge during steaming. The pudding is moist and almost gooey in the centre and is the part you really want to get your spoon stuck into as you are serving it up. It’s an ideal pudding in my chocaholic frame of mind and utterly lives up to all of my cravings. Steamed Chocolate Pudding with Chocolate Custard is exactly what weekend puds are all about.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 772kcal

Ingredients

Chocolate Sponge Pudding

  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Chocolate Custard

  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder

Instructions

Chocolate Sponge Pudding

  • Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
  • Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
  • Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time and then the vanilla extract.
  • Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
  • Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
  • Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
  • Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
  • Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
  • Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
  • Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.

Chocolate Custard

  • To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
  • Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
  • Pour back into the saucepan and heat up until just boiling, whisking all the time.
  • Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

Nutrition

Calories: 772kcal | Carbohydrates: 63g | Protein: 12g | Fat: 56g | Saturated Fat: 30g | Cholesterol: 303mg | Sodium: 369mg | Potassium: 518mg | Fiber: 6g | Sugar: 39g | Vitamin A: 1630IU | Vitamin C: 0.2mg | Calcium: 195mg | Iron: 4.5mg

SHOP THE RECIPE

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

The almond flour I really love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG). It is ground extra finely so produces very fluffy results.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE…

Gluten-Free Spotted Dick

Gluten-Free Spotted Dick

Bramley Apple Mincemeat Pudding

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Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding on a plate

Sticky Toffee Baileys Pudding {gluten-free}

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further in deliciousness by using teff flour instead of wheat flour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Sticky Toffee Baileys Pudding is the reason I am visiting old recipes and giving them the old gluten-free treatment. This pudding is positively invigorated by its re-invention. The teff flour used instead of plain wheat flour gives the sponge so much more complexity of flavour and compliments the spices wholeheartedly. There is no loss of texture either as the tapioca flour helps with the binding and ‘bounciness’ of the sponge.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

This is by far the best Sticky Toffee Pudding I have ever tasted. I have started making a version of it for the cake stall and it is a customer favourite.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

I originally posted this recipe using wheat flour on St Patrick’s Day three years ago. I think today’s Sticky Toffee Baileys Pudding is a far superior version so I’ve replaced it with this one and for posterity’s sake the words below are all from my original post in March 2014. Reading it made me a little wistful for the times where we did, as I mention below, nip to the local pub of an evening during the week for a glass of wine and supper to share our day’s news. A sleeping child upstairs scuppers this sort of carefree existence. A takeaway and an episode of Elementary is as good as it gets these days. Woe is us.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

“At your local pub you can rely on a few solid menu staples. Whether it’s sausage and mash, a chunky burger or steak and chips you know the kind of company you’ll be keeping with your pint. We are very lucky where we live in North London that we have two or three very good pubs which we can go to for a quick Saturday lunch, a slap up Sunday Roast or a mid-week life saver when we are both weary and want to sit down with a glass of wine and a quick supper to share our day’s news.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The sticky toffee pudding is one of the most prevalent stalwarts of the local English pub and can reliably be found propping up the odd Eton mess or lemon cheesecake on the dessert menu. Last week I steamed a traditional suet pudding, bringing a centuries old recipe to the table, but today I wanted to pay homage to a more current British classic. You would be forgiven, due to its ubiquity, for thinking that the sticky toffee pudding has been around since the Roman invasion. In fact it was only created in the 1970s by Francis Coulson to serve at The Sharrow Bay Country House Hotel in the Lake District. There is not much about this pudding I can tell you that you won’t already know; plump dates are added to a slightly spiced cake batter and drenched with a rich toffee sauce. I think you would be hard pressed to find any Englishman worth his salt who hasn’t partaken of the sticky toffee at the end of a hearty pub meal.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The only problem with our obsession with sticky toffee pudding is that it can be leaned on too much, with little room given to any other dessert options. Until recently I hadn’t bothered ordering a sticky toffee pudding for a few years, to say this particular pudding had been worn into the ground I had considered an understatement, especially since so many pubs serve a version which can only be described as subpar. I didn’t think there was much more this dessert could offer me and I was longing for a shake up of this national institution.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

However, last week I had a sticky toffee pudding at the Victoria Stakes at the bottom of Muswell Hill and it reminded me how comforting and homely it can be and immediately made me want to try my hand at home. This is always the sign that I have had a good meal.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

It’s St Patrick’s Day today so I wanted to Irish it up a bit. The Baileys is welcomed into this pudding like a long lost relative, giving even more creamy stickiness to the dates and as it peps up the toffee sauce it also removes some of the inherent sickliness. There is only one accompaniment to this pudding in my eyes and that is the best vanilla ice cream you can get hold of.”

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Sticky Toffee Baileys Pudding {gluten-free}

This British pub dessert is reinvigorated by Baileys which is baked into the sponge and also poured liberally into the toffee sauce for heavenly reasons.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 719kcal

Ingredients

  • 225 g medjool dates stoned weight
  • 250 ml Baileys
  • 1 teaspoon vanilla extract
  • 100 g unsalted butter at room temperature
  • 175 g caster sugar
  • 3 eggs
  • 100 g teff flour
  • 50 g potato starch
  • 50 g white rice flour
  • 25 g tapioca flour
  • teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • large pinch freshly grated nutmeg

For the Toffee Sauce:

  • 115 g unsalted butter
  • 75 g golden syrup
  • 40 g dark muscovado sugar
  • 140 ml double cream
  • 60 ml Baileys

Instructions

  • Place the dates, Baileys and vanilla extract in a blender and whizz up until it has formed a delicious paste.
  • Pre-heat the oven to 180°C and grease and line a 20x20cm square cake tin.
  • Beat the butter and sugar together until pale and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Fold in the date mixture.
  • Sift together the flour, baking powder, bicarbonate of soda and spices then fold into the rest of the ingredients.
  • Pour the batter into the cake tin and bake for 35-40 minutes until an inserted toothpick comes out clean.
  • To make the toffee sauce put the butter, golden syrup and muscovado sugar in a medium saucepan and bring to a gentle boil, stirring occasionally. Simmer for about 3-4 minutes
  • Turn the heat right down and pour in the cream and the Baileys. Stir through, then heat through for just a minute to take the sharp edge off the Baileys.
  • Pour over the warm sticky toffee pudding and serve with the best vanilla ice cream.

Notes

  • Toffee Sauce adapted from Felicity Cloake’s How to Make the Perfect Sticky Toffee Pudding

Nutrition

Calories: 719kcal | Carbohydrates: 88g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 143mg | Sodium: 144mg | Potassium: 369mg | Fiber: 4g | Sugar: 61g | Vitamin A: 1060IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1.7mg

Mango Lime Pudding

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This post is another update of an old post. This was the very last recipe I posted in my last weeks of pregnancy before having Cole and since my life had just turned upside down it was the one featured at the top of my home page for about four months before I felt able to get back to the blog. The old photos hold a particularly gruesome part of my heart as they were the worst ones I think I ever took so I have been keen to revisit this recipe for the past two years and give it the treatment it actually deserved. Below are the original words from back in May 2015 but the photos are resolutely new!

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This is the easiest pudding in the world and that suits me perfectly. If I can whip this up in 10 minutes at eight and a half months pregnant without needing to have a nap half way through then this is a cinch for anyone.

I have been eating mangos by the crate load lately, I can’t get enough of their rich sweet intensity. However, this current craving has led me to realise how lazy I am with fruit. I’ve always thought that I just wasn’t a big fan unless my apples were baked into a pie or my plums were encased by clafoutis but I have realised that actually fruit by itself is quite nice by itself, only before a meal though, never in lieu of dessert, but this is only the case if someone else prepares it for me.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

I will joyfully make all my pastry from scratch, eschew a bottled pesto for a quick five minutes chucking things in the blender, churn my own ice cream and preserve the season’s offerings in vinegars, chutneys and jams but when it comes to fruit for solitary consumption I have absolutely no patience for preparation. Mangoes may only take a couple of minutes to slice out the stone, hedgehog the flesh before cutting it out into neat cubes but it’s a job I will always give to Luke if he’s anywhere in the vicinity. The same goes for melon, it’s the seeds I just can’t be doing with. To my shame I have thrown out untouched melons bought with the best of intentions that have been abandoned for weeks through sheer laziness.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

My aversion to peeling, de-seeding and chopping has culminated in my recent habit of buying pre-prepared fruit from the supermarket to snack on. It’s something I’m desperately ashamed of since it’s abominably expensive, lazy beyond belief and probably contains an array of preservatives that I don’t want to know about.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

The good thing to know then that the cutting up of the mango for this dessert is the most taxing it gets. So you just have to get past that first initial step and as long as you have a blender your trusty friend will do the rest of the work for you. Which is good when all you feel up to doing lately is having a good nap.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding

An ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 279kcal

Ingredients

  • 3 mangos
  • juice of 1 lime
  • 150 g condensed milk
  • 250 ml extra thick double cream
  • 5 gelatin leaves

Instructions

  • First soak the gelatin by placing in a small bowl and just covering with cold water.
  • Whilst the gelatin is soaking peel and de-stone the mango. You should have about 500g of mango flesh.
  • Cube the mango and place in a blender with the lime juice, condensed milk and double cream. Blend until smooth.
  • Set aside whilst you heat up the gelatin by squeezing it to remove the excess water and placing the leaves in a small saucepan. Heat on low until the gelatin has completed melted and then stir quickly and evenly into the mango pudding.
  • Divide the pudding into six glasses then place in the fridge to set for at least a couple of hours or overnight.
  • Serve the mango puddings with a dollop of extra thick double cream on top and a grating of lime zest.

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 52mg | Potassium: 263mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1570IU | Vitamin C: 30.9mg | Calcium: 107mg | Iron: 0.2mg