Self Saucing Ginger Puddings
Servings: 4
Whilst this Self Saucing Ginger Pudding is satisfyingly sweet, because it contains a nice balance of complex carbohydrate, plenty of protein and healthy fats, it won't leave you feeling low like many desserts - Christmas Pudding I'm looking at you!!
Ingredients
- 80 g butter or macadamia nut oil -melted
- 120 ml milk (of choice) (½ cup)
- 1 egg/s -beaten
- 50 g coconut sugar or rapadura (⅓ cup approx.)
- 2 tbsp ginger root -finely grated fresh
- 1 tsp ground cinnamon
- 60 g wholefood protein powder - vanilla or a neutral flavour
- 65 g wholemeal spelt flour (see gluten and grain-free below)
- Pinch sea salt
- 2 tsp baking powder
Syrup
- 85 g rice malt syrup, honey or maple syrup
- 180 ml hot water (¾ cup)
Instructions
- Preheat your oven to 180℃/350℉ (fan forced). Grease 4 ramekins.
- In a blender or food processor, mix together the butter, milk, egg, coconut sugar, ginger and cinnamon until well combined and frothy.
- Add the wholefood protein powder, flour, sea salt and baking powder.
- Mix until just combined (don't over mix or the pudding will become heavy).
- Divide the batter between the four ramekins (approx. 1½ cup capacity) and place on a small baking tray (makes it easier to pop in the oven and catches any overflow).
- In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter (over a spoon).
- Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).
Thermomix method
- Preheat your oven to 180℃/ 360°F (fan-forced). Grease 4 ramekins.
- Melt the butter, temp 90, 1 min, speed 4. Add the butter, milk, egg, coconut sugar and cinnamon. Blend speed 1 min, speed 4.
- Add the wholefood protein powder, flour, sea salt and baking powder. Mix 3 seconds, speed 2 (you may need to scrape the sides with the spatula to fold the last of the lour through the batter). Don't over mix of the pudding will become heavy.
- Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
- In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
- Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).
Serve
- Enjoy hot out of the oven with double cream and berries.