Gluten Free Peach Jam Buckwheat Pudding Recipe | Gluten Free Jio

Peach Jam Buckwheat Pudding with Creamy Peach Drizzle

Peach Jam Buckwheat Pudding
INGREDIENTS
  • 2/3 cup gluten-free peach jam
  • 185 g softened butter
  • 2/3 cup caster sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 1 cup buckwheat flour
  • 2 1/2 tsp gluten-free baking powder
  • 3/4 cup almond meal
  • 1/2 cup milk
  • 410g can peach slices in juice, drained
  • 200ml tub double thick cream, for serving

METHOD

  1. Prepare a greased and lined 8-cup metal pudding basin. Spread half of the peach jam in the base.
  2. Using an electric mixer, beat softened butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating well. Sift buckwheat flour and baking powder over the mixture. Add almond meal and milk; fold until combined.
  3. Spoon batter over jam in basin. Secure lid. Place in a saucepan with boiling water halfway up the basin. Simmer for 1 hour 30 minutes. Let stand for 10 minutes.
  4. Halve peach slices and pat dry. Heat remaining peach jam in a pan for 2 minutes. Add peach slices; cook for 1-2 minutes.
  5. Turn pudding onto a plate. Spoon peach mixture over pudding. Serve with cream.
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