My 11 year old daughter Tayla wanted to try one my special low fodmap recipes from my new book Food Intolerance Management Plan and she chose this golden syrup pudding recipe. I think she added a tad too much flour (it kinda came out the container quickly and she didnt scoup it all back in), so the cake part was a little dry but taste was this was absolutely delicious. But I let her do this herself (well with help with the stove part) . Tayla did a great job and she was pleased to take some to her nana and poppy for a taste test too and got the thumbs up! A great treat on a cold winters day!! You wont be disappointed by this dessert!
Golden Syrup Pudding
125 grams unsalted butter
1/2 cup golden syrup
1 cup brown rice flour
1/2 cup cornflour (gluten free)
1/2 cup potato flour
1 tsp bi carb soda
2 tsp baking powder (gluten free)
1 tsp xanthan gum
1/2 cup sugar (recipe called for 1 cup but with the golden syrup 1/2 cup is ample and still quite sweet)
3/4 cup low fat milk (lactose free if on a lactose free diet)
1/4 cup chopped macadamia nuts (optional) but adds a great crunch with the cake and the sweet gooey golden syrup, I am glad Tayla chucked these in, she knows i love macadamia’s!
2 tsp vanilla
3 Tbsp sugar extra to serve (Tayla used dark brown sugar)
Preheat oven to 160 degrees and lightly grease 6 x 1 cup capacity oven proof dishes. Place the butter and golden syrup in a small sauce pan and stir over medium high heat until combined and butter has melted. Pour evenly into each dish. Sift the flours, bi carb soda, baking powder and xanthan gum 3 times or with a whisk until thoroughly combined. Add sugar, milk, egg and vanilla and beat with electric beaters until well combined.
Dollop small balls of the batter over the golden syrup mixture in each dish until evenly covered. Sprinkle with extra sugar and bake for 30 minutes or until golden and cooked through.