HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Strawberry Shortcake Steamed Puddings

A cross between shortcake and a sponge, these delectable little jam puddings are the bomb! I used my homemade strawberry jam for these but you could use any flavoured jam you like.


FG Roberts gluten free self raising flour was used for this recipe. A different brand may yield different results, and you may need a little more or less milk depending on the thirstiness of the brand flour used.


If you use salted butter, omit the salt. If you use unsalted butter, please use a quality salt flake and not a cooking salt, as the saltiness and flavour of cooking is quite different.


Jump to the recipe




Recipe

Strawberry Shortcake Steamed Puddings

Makes 4, 250 ml sized puddings


Ingredients:

100 grams caster sugar

120 grams softened unsalted butter

1 egg, (approximately 55 grams in size)

125 grams gluten free self raising flour

1/2 teaspoon salt flakes

5-6 tablespoons milk (extra may be required)

4 tablespoons strawberry jam


Method:

  1. Generously grease four 250 ml dariole cups

  2. Beat the butter and sugar until light and creamy

  3. Add the egg and beat until combine and fluffy

  4. Add the flour, salt and milk and mix until combined

  5. Spoon a tablespoon of jam into each prepared dariole cup

  6. Divide the batter evenly between the cups, over the jam

  7. Cut four squares of baking paper

  8. Grease the paper and place greased side down over the cups

  9. Cover the top of the cups, cover each paper square with a square of foil and secure tightly with kitchen string.

  10. Stand the cups on an upturned plate in a saucepan, and fill with water halfway up the sides of the cups.

  11. Bring to the boil, cover the saucepan with a tight lid and simmer for 40 minutes or until a skewer comes out clean

  12. Remove the cups from the saucepan and set aside for 5 minutes to cool.

  13. Turn the puddings onto serving plates

  14. Serve warm with cream or custard


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