For the syrup sponge pudding
25g/1oz lactose/dairy free unsalted butter
2 tbsp maple syrup
100g/3½oz gluten free flour, sifted
1½ tsp gluten free baking powder
2 large free-range eggs
100g/3½oz brown sugar
85g/3oz lactose/dairy free margarine
1 tbsp whisky
For the almond custard
100ml/3½fl oz lactose/dairy free milk
200ml/7fl oz lactose/dairy free double cream
1 vanilla pod, split lengthways
3 free-range eggs, yolks only
55g/2oz caster sugar
20ml/1fl oz almond liqueur
For the blueberry compôte
½ lemon, juice only
For the syrup sponge pudding, generously grease the inside of an 850ml/1½pt pudding basin with the lactose/dairy free butter and place in the fridge for five minutes.
Remove from the fridge and add the maple syrup to the base of the pudding basin.
Put all the remaining ingredients into a large mixing bowl and mix until well combined. Pour into the basin over the maple syrup.
Cover with a doubled piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Secure the foil around the rim with string.
Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water.
In a heavy-based saucepan heat together the lactose/dairy free milk, lactose/dairy free double cream and vanilla pod.
In a large bowl, whisk together the egg yolks and caster sugar until light and airy. Whisk in the almond liqueur.
Whisk half of the hot lactose/dairy free milk mixture into the egg mixture, then pour the egg mixture back into the saucepan with the remaining hot milk.
Over a very low heat, cook the mixture, stirring constantly, until thickened into a smooth custard. Set aside.
For the blueberry compôte, put all the ingredients into a saucepan with four tablespoons (60ml/2fl oz) of water and bring to the boil.
Simmer gently for five minutes and remove from the heat.
To serve, once the puddings are cooked, remove the foil, turn out the pudding and serve in wedges with hot almond custard and blueberry compôte.
Recipe adapted from: Good Food