I turned to my 1913 edition of the Fannie Farmer’s Boston Cooking School Cookbook (first published in 1896) and found pages and pages of steamed pudding recipes. I adapted the following gluten-free pudding from the Ginger Pudding recipe found on page 399 of my book. I had no idea if the almond flour would work in this context, but it did. It worked very well, in fact. It’s really moist and when topped with this maple rhubarb sauce and served with Greek yogurt, it’s really delicious. You can serve this for dessert, but I think it’s healthy enough to enjoy at breakfast. If you don’t have almond flour and/or you don’t need it to be gluten-free, you can substitute all-purpose organic unbleached white flour (or try spelt flour) for the almond flour.
Note that you need some sort of mold in which you will steam your pudding. You can buy an inexpensive Pudding Basin or if you’ve got an antique mold of some sort, that would be perfect. I didn’t have either, so I improvised a steaming set-up using a bowl set inside a larger pot. Make sure you butter your "mold" very well, so that your cooked pudding will slide out easily.
It’s also important to cover the mold very tightly when steaming, so no liquid gets in. Once your pudding mold is set inside the pot where it will steam, you’ll want to have simmering water in there about 1/2 way up your mold the whole time the pudding is cooking.
Almond Steamed Pudding Recipe
Makes approximately 6 servings
*1/2 cup unsalted butter, preferably organic
*1/2 cup organic sugar
*1 egg, preferably organic and free-range
*1 teaspoon vanilla extract
*2 1/2 cups almond flour (from either blanched or unblanched almonds)
*3 1/2 teaspoons baking powder
*1/4 teaspoon fine sea salt
*1/2 teaspoon cinnamon
*1/2 teaspoon ground cardamom
*1 teaspoon ground ginger
*1/2 cup milk
1. Cream the butter and the sugar. Add egg and beat until well mixed. Add the vanilla extract and beat again.
2. Stir the dry ingredients together in a bowl and then add to the butter/sugar mixture, alternating with the milk, until everything is mixed well.
3. Pour into buttered mold, cover well (I used a layer of parchment and several layers of foil) and then steam for 2 hours. Serve with the rhubarb sauce and a large dollop of Greek yogurt.
Maple Rhubarb Sauce Recipe
Makes about 2 1/2 cups
*3 cups trimmed chopped rhubarb
*1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
*1 cup pure maple syrup
*juice of 1/2 lemon (I used Meyer lemon)
1. Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
2. Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
3. Cool before serving over steamed pudding, or anywhere else you would use a fruit sauce.
This is a guest post from Winnie Abramson at Healthy Green Kitchen. Winnie grew up in a restaurant family and is passionate about the connection between good food and good health. She has a graduate degree in naturopathic medicine and you can find more of her delicious recipes at HealthyGreen Kitchen.