Ginger Maple and Pecan Puddings

Preparation

15 mins

Cooking

20 mins

Makes

6

Low FODMAP serve

1

Image

What you'll need

butter

100g butter

maple syrup

¼ cup maple syrup

eggs

2 eggs

Lo-Fo Pantry All Purpose/ Plain Flour

1 ¼ cups Lo-Fo Pantry All Purpose/ Plain Flour

baking soda

2 teaspoon baking powder

ground cinnamon

1 teaspoon ground cinnamon

milk

⅓ cup lactose free milk

glace ginger

½ cup glace ginger

pecans

½ cup pecans

For the drizzle

maple syrup

½ cup maple syrup


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Preheat the oven to 180°C or (160°C fan-forced).

Step 2

Grease a 6 x 1 cup capacity muffin tray with melted butter, and line the bottoms with a round piece of baking paper.

Step 3

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.

Step 4

Add the ginger and pecans and mix on low until combined.

Step 5

Evenly spoon the mixture into the muffin tray and bake for 18-20 minutes until golden and cooked through.

Step 6

Run a pallet knife around the edges and turn out the puddings onto a wire rack while still warm.

Step 7

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.

Step 8

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

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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