Steamed Maple Syrup Pudding

There are certain things that evoke magical memories from your childhood.

Places, smells, TV shows and, of course, food.

For the first few years of my primary school life I ate strass and tomato sauce sandwiches. Mum tells me it wasn't every day; but in my version I was slowly turning into a lump of processed meat. 

For a while in high school I made myself fairy bread sandwhiches for lunch... which was a better option than using the communal sandwich toaster (jaffle iron) which the science class showed contained more bacteria than a toilet seat.

Each year for our birthday Mum let us choose our favourite dishes for dinner. Golden syrup dumplings were most definately in my top 5... and not just for birthdays! They were sweet, sticky and oh so yummy! Whilst the recipe could be made gluten free, a Paleo friendly version seemed impossible.

Until now! OH MY GOSH! These puddings nearly made me cry; they tasted like my childhood. The maple syrup had been absorbed into the top layer of cake to create a soft, maple pudding. I didn't even need whipped coconut cream; which is a big call seeing how much I love the stuff!

The recipe is a bit fiddly but well worth it. Take the time to whisk the eggs as per the instructions. The more air in the mixture the lighter the pudding will be. Creating a tight seal on the baking tray is important, as is putting in enough boiling water.

These puddings are my new go-to dessert. Perfect for a winters day, by the fire in your pajamas.

Note; the photo shows a Steamed Jam Pudding also. This was made using the same method but instead of maple syrup in the empty ramekin, jam was used (1-2 tablespoons of jam per ramekin, mixed with 1/2 teaspoon of warm water). This version was tasty, but not in the league of the maple syrup puddings.

STEAMED MAPLE SYRUP PUDDING

Makes 4 puddings in ramekins

INGREDIENTS

3 eggs, room temperature 

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 cup coconut flour

1 1/2 teaspoon baking powder

Extra, 8 tablespoons maple syrup 

INSTRUCTIONS

Preheat oven to 170C/340F

Warm the extra maple syrup in a saucepan for 5 minutes until it begins to thicken slightly. 

Grease the 4 ramekins, and divide the warmed maple syrup evenly (2 tablespoons in each). 

Place in the fridge to chill.

Seperate the eggs and place egg whites into a mixing bowl with a whisk attachment.

Whisk egg whites on medium/high until soft peaks form.

Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high. This is a slow process but allows for the syrup to be incorporated and eggs whites to thicken.

Add vanilla extract; whisk.

With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk. 

The mixture should be large and fluffy.

Mix the coconut flour and baking powder in a bowl and sift 3 times.

Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.

Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 ramekins.

Place the ramekins in a high sided baking tray.

Pour enough boiling water into the tray to come halfway up the sides of the ramekins.

Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick. 

Placed the covered tray in the oven for 45 minutes.

Remove the ramekins from the tray immediately and invert onto serving plates.

Serve with whipped coconut cream if desired.