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For the topping

175g fresh or frozen cranberries

200g jar redcurrant jelly

50g golden caster sugar

For the sponge

175g gluten free self-raising flour

1 tsp gluten free  baking powder

200g golden caster sugar

4 eggs

seeds from a vanilla pod

1 orange, zested

200g lactose free butter

1 tsp baking powder



Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. Simmer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and lactose free butter a 1.4 litre/2½ pint basin.

Grease a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top.

Cover with the paper and foil, tie with string and steam, lid on, for 1½ hrs. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding.  Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Cranberry & orange pudding