Apple Pudding with Lemon Glaze by Christina Pirello
Steamed puddings satisfy many needs. Moist and succulent, they make us feel relaxed. Richly flavored, we're happy with a smaller serving, so our hips will thank us. They're steamed, not baked, so we can have the flour we desire but digest it more easily, not exhausting our digestive tract, which means we never look age. This recipe comes from, Glow: A Prescription for Radiant Health and Beauty, available in our online store.
MAKES 8 TO 10 SERVINGS
APPLE PUDDING
- 2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground
 cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon powdered ginger
- Generous pinch sea salt
- 1/4 cup light olive oil
- 1/2 cup brown rice syrup
- 1 teaspoon pure vanilla extract
- 3/4 to 1 cup Eden Rice & Soy Blend
- 1 Granny Smith apple, peeled, cored, diced
- Grated zest of 1 lemon
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup minced, lightly toasted pecans
LEMON GLAZE
- Grated zest of 1 lemon
- 1/4 cup brown rice syrup
- Lemon slices, for garnish
To make the pudding: Lightly oil a 1-quart *pudding basin and its lid
Combine the flour, baking powder, spices, and salt in a mixing bowl. Mix in the oil, rice syrup, and vanilla. Slowly mix in the Rice & Soy Blend to create a smooth, spoonable cake batter. Fold in the apple. lemon zest, coconut, and pecans. Spoon into prepared pudding basin. Seal the lid and place in a pot large enough to hold the basin with a generous amount of space around it. Add water to the pot to half cover the pudding basin. Cover the pot and bring to a boil over medium hear. Reduce heat to low and simmer for 2 hours, adding more water to the Pot after 1 hour, if necessary. The water level needs to be maintained to ensure the moistness of the pudding.
Carefully remove the pudding basin from the larger pot and set aside 1 cool for 10 minutes. Remove the basin lid and loosen the pudding from the sides, by gently running a knife around the rim. Place a plate over the pudding and invert the basin onto the plate. Remove the basin and set aside to cool completely.
To make the glaze: Heat the lemon zest and rice syrup over medium heat until it foams. Spoon the glaze over pudding, allowing it to run down the sides. Garnish with fresh lemon slices.
*A pudding basin is a heatproof bowl that is used to cook sweet or savoury puddings, eg chocolate sponge pudding or steak and kidney pudding. Pudding basins are available in a range of sizes and can be ceramic, plastic or glass.
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