Monday, September 3, 2007

Chocolate Gluten-free Puddings with Custard

I was browsing some women's magazine in the doctor's office a couple weeks ago, searching for recipes as per usual, when this one for Chocolate "Christmas" Puddings jumped out it me: it looked really good and didn't require any wheat-flour. Our discussion tutor has Coeliac's disease and thus needs to eat gluten-free foods. I surreptitiously ripped the page out of the magazine and readied to make this delectable food. Note: 'pudding' in British countries means, essentially, moist cake.
Prepare puddings:
-200g (a bit more than a cup) of chopped dried fruit (I had dates, apricots, raisins, papaya, and apple)-2 tbsp Tia Maria or Kahlua
-1 cup of gluten-free flour (this can be rice, potato, corn, or a mixture
-1 1/4 cup caster sugar
-1 tsp baking powder
-1/3 cup dark cocoa
-200g (1 1/2 cup) butter, melted-3 eggs
-1 12-hole muffin pan, with slots greased and a bit of baking paper on the bottomCook:
-Preheat oven to 180C/375F
-Mix the fruit and the liquor, sit aside
-Sift together the powders in a large bowl, make a well in the middle and-Add eggs and butter, mix well until smooth
-Add fruits and mix till heterogeneous
-Pour batter into muffin tray, leaving maybe 1/2 inch/2cm from the top-Bake for 40 minutes, let cool for 15 minutes before taking out of the tray

Prepare custard (note, this was hectic and thus I was unable to take pictures):
-1/4 cup of honey/golden syrup
-1 cup Tia Maria or Kahlua
-2 1/2 tbsp gluten-free flour
-300 ml of cream
-50g (~1/3 cup) butter
-Melt butter in sauce pan/small pot-Mix in flour, cook for 1 minute
-Add the remaining ingredients
-Lower heat to medium low and stir constantly until sauce begins to boil lightly and thickens
-Remove and immediately cover in plastic wrap to prevent skin formingTips:
-You could substitute the mixed fruit for just one of your favorite fruits, to concentrate the flavor. Alternatively if you used half fruit and half chocolate chips, this would turn out much more chocolatey
-Make sure to grease the trey pretty well, as I had a hard time removing the puddings
-Would work great with fresh berries on top
-Do not let the custard actually boil: maintain a level of almost-boiling-ness while stirring

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