Recipes IBS Sano Low FODMAP Desserts  Maple syrup pudding, custard & blueberry compôte

Ingredients


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

150g/5½oz blueberries

50g/1¾oz sugar

½ lemon, juice only


Preparation method


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

IBS-Health