IBS CURO

Low FODMAP Recipe - Steamed Sponge Pudding


Ingredients

7113 g Doves Farm Self Raising Flour of Gluten Free Self Raising Flour

57 g Soya or ordinary margarine

57 g Sugar

1 Large egg

3 tbsps Rice Milk

2 tbsps Jam or golden syrup

1 tsp Vanilla essence


Method


Grease a pint pyrex basin and put the jam or golden syrup in the bottom.

Measure flour, margarine and sugar and put into mixing bowl.

Add the beaten egg and milk and beat well together until you reach the consistency of a sponge mix. If too stiff add a little more milk.

Spoon into basin on top of the jam. Cover with foil tied securely with string.

Put into a steamer over boiling water, reduce to a simmer and cook for one and a half hours.

Lift out carefully, slide knife around the pudding and turn out upside down onto serving plate.

Temperature & cooking time:

Steam for one and a half hours


Dietary status:

Without Dairy , Without Gluten , Without Nuts, Vegetarian, Without Wheat.


Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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