Indulge in a delicious Treacle Pudding that is vegan and gluten-free. Enjoy a guilt-free dessert that is both satisfying and full of flavor.
Sticky and Sweet: Vegan, Gluten Free Treacle Pudding
Today we are going to learn how to make a delicious ginger pudding with orange creme anglaise. For the syrup, you will need sugar, water, orange juice, lemon, and syrup from stem ginger. The creme anglaise requires coconut milk, sugar, and kuzu. And for the pudding, you will need psyllium husk, water, vegan butter, sugar, brown rice flour, millet flour, tapioca flour, baking powder, xanthan gum, ground ginger, orange zest, and stem ginger.
This recipe is perfect for those looking for a dairy-free and gluten-free dessert option. The combination of ginger and orange flavors creates a unique and tasty treat that is sure to impress your family and friends. Whether you are following a special diet or just looking to try something new, this ginger pudding with orange creme anglaise is a must-try recipe.
So, gather your ingredients and get ready to create a flavorful and indulgent dessert that will leave everyone asking for seconds. With simple instructions and a few key ingredients, you can whip up a homemade ginger pudding with orange creme anglaise that is sure to become a new favorite in your recipe collection.
Sticky Sweet Delight: Decadent Vegan Treacle Pudding
hey everybody it’s Jerry and today I’m going to show you how to make a triquel pudding now for anybody who watches the Great British baking show you’ll remember last season the most disastrous technical challenge probably of all time was the triel pudding which was Paul Hollywood’s recipe so I’ve taken that.
Recipe I’ve made it vegan and gluten-free and I am going to show you how to do it um the pudding is ginger and citrus based and it’s got u a sauce on top um as well as cremon glaze and it’s really delicious and uh let me show you how to do it we’re going to start off by making the syrup so we’re going to take 1/4 cup of sugar and 3 tbspoon.
Of water just mix that together in a saucepan over medium heat and heat that up until it turns nice and golden and then we’re going to slowly add in a half a cup of boiling water and whisk that in um with the heat off turn the heat off at this point and uh just continue whisking it until it’s all dissolved.
And then we’re going to add in the juice of one orange 3/4 of a cup of sugar and two tablespoons of the syrup from a jar of stem Ginger which you can get online probably won’t find it in your grocery store and mix that all together and we’re going to then add an e/ of a.
Lemon and heat that up to Boiling and then just let that simmer on low heat for about 20 minutes while we’re doing that we’re going to make the cremon glaze we’re going to uh take a can of coconut milk and just spoon the thicker cream from the top of the can um doesn’t have to be refrigerated just we want to get.
The thicker part of the milk and we’re going to add in two tablespoons of sugar mix that together in a small saucepan and we’re going to heat that up over medium heat while we mix up 1 tbsp of kuzu and a little bit of the liquid left in the bottom of the coconut milk can and just mix that until it’s completely.
dissolved and then once the coconut cream comes to a boil we’re going to add in the kuzu mixture and lower the heat and whisk that together until it just starts to thicken a little bit and then we can just set that aside and let that.
Cool now we’re going to keep checking the syrup um until we just want it to start to thicken a little bit and get a little bit syrupy and stick to the spoon and then once that’s done we can remove the lemon wedges and just let that cool for a bit.
Now we’re going to take a large muffin tin which has been sprayed with oil and we’re going to spoon in one tpoon of the syrup into each of the six uh muffin shapes and now we can make the batter and we’re going to take one tablespoon of uh psyllium husk whole husk and add in 34 of a cup of water mix that.
Together and just let that sit for a few for a few minutes to thicken and then we’re going to add in a half a cup of vegan butter and a thir of a cup of sugar and cream those together and then we’re going to add a half a cup of brown rice flour a half a cup of millet flour and a half a cup of.
Tapioca flour and then 2 tpoon of baking powder 1/4 teaspoon of xanthan gum 1 teaspoon of ground ginger the zest of one orange and mix that together and then just beat That by hand for a minute just to let it.
Thicken and then we’re going to add in three balls of the stem Ginger which have been finely chopped and mix that into the batter until it’s all well combined and then we’re going to spoon that evenly amongst the six muffin shapes.
Just spread everything out so it’s nice and even and flat as flat as you can get it on the top then we’re going to take a 9×13 baking dish or whatever large baking dish you have and just pour some hot water into it about a quarter of the way up the sides place the the muffin pan inside.
That cover it with aluminum foil and we’re going to bake it at 350° for about 40 minutes or until a toothpick comes out clean once it’s baked and cooled a little bit we’re going to just loosen the edges with a knife invert it.
Onto piece of wax paper parchment paper and it should slip right out and then to serve it just spoon some of the syrup on top and some of the cremon glaze and enjoy your trickle pudding thanks everybody for watching please tune in next time for some more recipes and remember to like And.
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