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Gluten-free cinnamon and maple syrup puddings

  • 0:25 Prep
  • 0:50 Cook
  • Makes 6


  • 2/3 cup maple syrup
  • 2 tablespoons potato starch (potato flour)
  • 3/4 cup quinoa flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon cream of tartar
  • 175g butter, softened
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pure icing sugar, to serve
  • Pure cream, to serve


  • 1
    Grease six 1 cup-capacity ovenproof ramekins. Spoon 1 tablespoon maple syrup into the base of each ramekin.
  • 2
    Sift flours, bicarbonate of soda and cream of tartar into a bowl. Add butter, eggs, vanilla, sugar, cinnamon and remaining maple syrup to bowl. Using an electric mixer, beat to combine.
  • 3
    Spoon mixture into ramekins. Cover each with foil. Divide ramekins between large saucepans. Carefully pour boiling water into pans until halfway up sides of ramekins. Cover pan tightly with foil. Bring to the boil over medium-low heat. Cook for 50 minutes or until puddings spring back when touched.
  • 4
    Remove pans from heat. Carefully remove ramekins from water. Cool for 5 minutes. Dust with icing sugar. Serve with cream.

Source: taste.com.au


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