Breastfeeding Friendly Ginger Spice Steamed Pudding with Toasted Walnuts
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Learn more →Ingredients
6 servings
For the pudding
- ½ cup (1 stick) unsalted butter, softened, plus more for greasing
- 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
- 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
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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