Low FODMAP Ginger Spice Steamed Pudding with Toasted Walnuts

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Low FODMAP Ginger Spice Steamed Pudding with Toasted Walnuts

Steamed puddings have a reputation for being rich, fussy, and full of ingredients that can wreak havoc on a sensitive gut — but this one is built from the ground up to be genuinely gentle. Gluten-free flour keeps the base safe, and the maple syrup is portioned carefully so each of the six servings stays well within the threshold that makes this sweetener a reliable choice for low-FODMAP cooking. The batter comes together with a double hit of ginger — ground and freshly grated — plus cinnamon and allspice, so the flavor is deeply warming and complex without relying on anything problematic. Steaming rather than baking keeps the crumb incredibly moist and tender, almost silky, the kind of pudding that feels like a proper celebration dessert. The maple-glazed walnuts on top add a satisfying crunch and a slightly caramelized edge that makes every bite interesting. It's an impressive centerpiece for a dinner party or a cozy weekend treat, and the individual ramekin option means you can serve it in neat, elegant portions straight from the kitchen.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pudding

½ cup (1 stick) unsalted butter, softened, plus more for greasing
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
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
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!