Ginger Maple and Pecan Puddings
Low FODMAP serve
What you'll need
¼ cup maple syrup
1 ¼ cups Lo-Fo Pantry All Purpose/ Plain Flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
⅓ cup lactose free milk
½ cup glace ginger
½ cup pecans
For the drizzle
½ cup maple syrup
Preheat the oven to 180°C or (160°C fan-forced).
Grease a 6 x 1 cup capacity muffin tray with melted butter, and line the bottoms with a round piece of baking paper.
Place butter, maple syrup, eggs, flour, baking powder, cinnamon and milk in a large mixing bowl. Use an electric mixer and beat on low until combined. Increase the speed to medium and beat for 2-3 minutes or until the mixture is well combined.
Add the ginger and pecans and mix on low until combined.
Evenly spoon the mixture into the muffin tray and bake for 18-20 minutes until golden and cooked through.
Run a pallet knife around the edges and turn out the puddings onto a wire rack while still warm.
Prick the bottom of the puddings several times with a skewer and drizzle with the remaining maple syrup so that the syrup is absorbed into the holes.
Serve warm with an extra drizzle of maple syrup, and top with pecans, glace ginger and a scoop of vanilla ice-cream.
Recipe developed by Hannah Scott
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet