Prepare puddings:
-200g (a bit more than a cup) of chopped dried fruit (I had dates, apricots, raisins, papaya, and apple)
-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
-1 12-hole muffin pan, with slots greased and a bit of baking paper on the bottom
-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 fruits and mix till heterogeneous
-Pour batter into muffin tray, leaving maybe 1/2 inch/2cm from the top
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
Cook:
-Melt butter in sauce pan/small pot
-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 forming
-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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