Ginger Maple and Pecan Puddings
Preparation
15 mins
Cooking
20 mins
Makes
6
Low FODMAP serve
1
What you'll need
100g butter
¼ cup maple syrup
2 eggs
1 ¼ cups Lo-Fo Pantry Plain Flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
⅓ cup lactose free milk
½ cup glace ginger
½ cup pecans
For the drizzle
½ cup maple syrup
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat the oven to 180°C or (160°C fan-forced).
Step 2
Grease a 6 x 1 cup capacity muffin tray with melted butter, and line the bottoms with a round piece of baking paper.
Step 3
Place butter, maple syrup, eggs, flour, baking powder, cinnamon and milk in a large mixing bowl. Use an electric mixer and beat on low until combined. Increase the speed to medium and beat for 2-3 minutes or until the mixture is well combined.
Step 4
Add the ginger and pecans and mix on low until combined.
Step 5
Evenly spoon the mixture into the muffin tray and bake for 18-20 minutes until golden and cooked through.
Step 6
Run a pallet knife around the edges and turn out the puddings onto a wire rack while still warm.
Step 7
Prick the bottom of the puddings several times with a skewer and drizzle with the remaining maple syrup so that the syrup is absorbed into the holes.
Step 8
Serve warm with an extra drizzle of maple syrup, and top with pecans, glace ginger and a scoop of vanilla ice-cream.
Recipe developed by Hannah Scott
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet