Peach Jam Buckwheat Pudding with Creamy Peach Drizzle
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
Prepare a greased and lined 8-cup metal pudding basin. Spread half of the peach jam in the base.
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.
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.
Halve peach slices and pat dry. Heat remaining peach jam in a pan for 2 minutes. Add peach slices; cook for 1-2 minutes.
Turn pudding onto a plate. Spoon peach mixture over pudding. Serve with cream.
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