100g gluten free self-raising flour

½ tsp ground cinnamon

½ tsp ground nutmeg

1 drop vanilla essence

50g lactose free butter

75g dark muscovado sugar

1 tbsp maple syrup

1 medium egg, beaten

3 tbsp lactose free milk

For the topping

25g lactose free butter

3 tbsp lactose free double cream

2 tbsp maple syrup

Serves - 4


First make the topping. Put the lactose free butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed.

Bring to the boil, simmer for 1 min, then pour into the base of a greased 900ml pudding basin.

Sift the gluten free flour into a bowl with the cinnamon, vanilla and nutmeg.

In a separate bowl, beat the lactose free butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time.

Fold the dry ingredients into the creamed lactose free butter and egg mixture, adding the lactose free milk to give a soft dropping consistency.

Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.

Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry.

Turn out and serve with extra warmed maple syrup and a generous helping of lactose free double cream.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Maple syrup, vanilla & cinnamon sticky pudding