There’s something magical about a crisp and crunchy pudding. The variation in texture sends the palate into a tizzy! This Self Saucing Ginger Pudding does precisely that. Besides, its flavor has the warmth of ginger, and its potent properties that can be your ally against chronic pain.
Perfect for cozy winter evenings, this awesome pudding will warm your heart and help ease those pains. Thank us later!
- 3 ounces butter, melted
- ½ cup milk – nut or regular
- 1 egg, beaten
- 2 oz. coconut sugar
- 3 tbsp fresh ginger root, grated finely
- 1 1/2 tsp cinnamon powder
- 2 ½ oz. almond meal
- 2 ½ oz. wholemeal spelled flour (or the same amount of any gluten-free flour)
- A pinch of sea salt
- 2 tsp baking powder
B) For The Syrup
3 oz. rice malt syrup, honey, or maple syrup
¾ cup hot water
- Preheat the oven to 340℉.
- Grease four ramekins.
- In a blender, mix the butter, milk, egg, coconut sugar, ginger, and cinnamon till the mixture is bubbly.
- Now add the almond meal, wholemeal spelled flour, sea salt, and baking powder. Mix everything with a whisk for just under a minute. Don’t over mix this; otherwise, the pudding will become chunky and heavy.
- Pour the batter into the four ramekins and put them in a baking tray that you can place in the oven.
- Meanwhile, make the syrup by combining the sweetener of your choice with the hot water. Pour this syrup (use a spoon if you like) gently over the batter.
- Now put the ramekins (that you have placed on the baking tray) in the oven. Bake for about half an hour till the puddings are crusty and golden on top. The beauty and flavor of this pudding are in the sauce – that will be absorbed to settle in the middle or base of the ramekin in the form of a lovely sticky syrup.
- Serve immediately with whipped cream, or vanilla ice cream, or berries.
This recipe for the Self Saucing Ginger Pudding is perfect for the festive season and rather easy to churn out. The presence of ginger makes it a fab dessert that will warm you up from within.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The statements and/ or product(s) described in this article are not intended to diagnose, treat, cure, mitigate, or prevent any disease, illness, or health condition. It is advisable to consult your healthcare provider before making any changes to your lifestyle, diet or dietary supplement program.
- Meamarbashi, Abbas. “Herbs and natural supplements in the prevention and treatment of delayed-onset muscle soreness.” Avicenna journal of phytomedicine. 7:1 (2017): 16-26. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5329173/
- Lakhan, Shaheen E et al. “Zingiberaceae extracts for pain: a systematic review and meta-analysis.” Nutrition journal vol. 14 50. 14 May. 2015, doi:10.1186/s12937-015-0038-8 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4436156/
- Bode AM, Dong Z. The Amazing and Mighty Ginger. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 7. https://www.ncbi.nlm.nih.gov/books/NBK92775/4. Ahmad, Awais et al. “Fenugreek a multipurpose crop: Potentialities and improvements.” Saudi journal of biological sciences vol. 23,2 (2016): 300-10. doi:10.1016/j.sjbs.2015.09.015 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4894452/
- Ahmad, Awais et al. “Fenugreek a multipurpose crop: Potentialities and improvements.” Saudi journal of biological sciences vol. 23,2 (2016): 300-10. doi:10.1016/j.sjbs.2015.09.015 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4894452/