September 11, 2012

Skinny Fig and Hazelnut Puddings (gluten-free)

I adore sticky date pudding, the gorgeous golden cake adorned with rich caramel sauce is my idea of heaven. Despite the seemingly healthy sound of 'date' pudding, these little desserts are seriously sugar laden. To transform these puddings into healthier treats, I have used a few creative tricks that cut down on the calories without sacrificing the dessert's delicious flavours.

Sticky Fig and Hazelnut Puddings (gluten-free)

Makes 6


  • 50 grams of hazelnut meal (to make, process 50 grams of roasted skinned hazelnuts)
  • 150ml of fresh orange juice or organic orange juice with no sugar added
  • 1/2 cup of chopped figs, plus 6 dried figs cut horizontally
  • pinch of ground ginger
  • pinch of cinnamon
  • 1 teaspoons of grated orange zest
  • 1 teaspoon of baking soda
  • 60 grams of low-fat margarine
  • 1/3 cup of Natvia sweetener
  • 1 organic egg, room temperature
  • 3/4 cup of gluten-free self-raising flour
  • 2 tablespoons of maple syrup
  • boiling water, to steam
  • coconut milk yoghurt or ice cream to serve
  1. Grease six 250ml (1 cup) ramekins or ovenproof tea cups and place a circle of baking paper on the bottom of each cup.
  2. Put orange juice into a small saucepan and bring to the boil on medium heat. Add the chopped figs (1/2 cup), ginger, cinnamon, and orange zest and cook for one minute. Remove from the heat and add the baking soda, allowing the mixture to froth up, and set aside to cool for ten minutes.
  3. Combine the margarine and Natvia in a large bowl and beat with an electric mixer until light and fluffy. Add the egg and beat until well combined (don't be alarmed if the mixture curdles). 
  4. Fold in the hazelnut meal, and add the flour in slow increments, slowly incorporating until all flour has been added. 
  5. Pour in the orange juice mixture and stir to combine.
  6. Divide the maple syrup into the base of the ramekins and top with remaining orange zest. 
  7. Arrange two of the fig halves in the base of each ramekin.
  8. Spoon the pudding mixture into each cup until three-quarters full, then cover with a square sheet of foil, sealing securely.
  9. Arrange the cups in a deep roasting tin and full the tin with enough boiling water to come halfway up the sides of the cups. 
  10. Bake for 35 minutes in a moderate oven. 
  11. Take the cups out of the water and place on a cooling tray for 5 minutes.
  12. Invert each pudding onto a serving plate and accompany with coconut milk yoghurt or ice-cream.

1 comment:

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