Gluten Free Fig Custard Pudding
A delicious combination of light sponge pudding topped with a fig infused custard that's baked together in the oven to create a sticky caramel fig custard topping. So simple to make and delicious for pudding and suppertime.
Servings: 6
Calories: 366kcal
Ingredients
For the sponge
- 50 g butter or butter alternative I use Flora plant butter blocks
- 150 g caster sugar
- 1 tbsp ground flaxseed or you could use an egg
- 150 ml dairy free milk I use soya milk, but you can use normal milk
- 150 g gluten free self raising flour
- 1 tsp baking powder
For the fig custard
- 5 dried figs
- 50 g dark brown sugar
- 150 ml dairy free milk I use soya milk, but you can use normal milk
- 50 ml cold water
To decorate
- 3 ripe fresh figs
Instructions
How to make the sponge
- In a mixer or large bowl cream together the dairy free spread or butter with the caster sugar and ground flaxseed until light a fluffy.
- NOTE: if adding egg, instead of flaxseed, do this now before adding the milk/milk alternative.
- Pour in the milk or milk alternative and beat rapidly, the sponge batter will probably appear curdled at this point, don’t worry, this is normal.
- Add the gluten free self raising flour and baking powder and beat to a smooth batter.
- Pour the batter into a well greased pudding dish, you’ll need a 2pt pudding dish for this recipe.
To make the fig custard
- In a blender, add the dried figs, brown sugar, milk/milk alternative and water and blend to a thick caramel coloured consistency. If the custard is too thick to pour, add a little more water to loosen.
- Pour the fig custard over the sponge batter in the oven dish, no need to be neat here, just pour it in.
- Now place your halved fresh figs onto arranging them in a circle as I have done in the photos.
- Pop into a preheated oven at 180°C | 160°C fan | 350°F | Gas Mark 4 for 45-50 minutes, the pudding will be ready, when the fig custard has turned a delicious toffee colour and the sponge has well risen.
Nutrition
Calories: 366kcal | Carbohydrates: 66g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 276mg | Fiber: 5g | Sugar: 43g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 162mg | Iron: 2mg