Low Sodium Ginger Spice Steamed Pudding with Toasted Walnuts

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Low Sodium Ginger Spice Steamed Pudding with Toasted Walnuts

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Ingredients

6 servings

For the pudding

½ cup (1 stick) unsalted butter, softened, plus more for greasing
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½ cup maple syrup
2 large eggs
1 ½ cups gluten free flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh ginger, finely grated
⅓ cup milk
1 tsp pure vanilla extract

For the toasted walnuts

¾ cup walnut halves
1 tbsp maple syrup
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp maple syrup, warmed, for drizzling (optional)

Instructions

1
Generously butter a 6-cup pudding basin (or six 6 oz ramekins) and line the base with a circle of parchment paper. Set a wire rack inside a large saucepan deep enough to hold the basin with the lid on; add enough water to reach 1 inch up the sides of the basin and bring to a steady simmer over medium heat.
2
Toast the walnuts: spread the walnut halves in a dry skillet over medium heat and cook, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Drizzle the 1 tbsp maple syrup and a pinch of salt over the nuts, stir to coat, and cook for 1 minute more until the syrup clings and the nuts are glossy. Tip onto a piece of parchment and spread in a single layer to cool.

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