Citrus Cornmeal Steamed Pudding
Inspired by the April 2010 Daring Bakers Challenge Recipe.
1 ounce tapioca starch
1 ounce sweet rice flour
2 ounces millet
2 ounces cornmeal
2 ounces almond flour
1 tsp xanthan gum
1/4 tsp salt
2 tsp baking powder
3 ounces berry sugar
3 ounces cold unsalted butter, grated
zest of one orange or lemon
1 large egg, very lightly beaten
8 tbsp cold milk
Whisk together flours, xanthan gum,salt, baking powder and berry sugar. Add zest and mix in.
Rub in butter until only small pea-sized bits of butter remain. Stir in egg and slowly add milk until you have a soft batter.
Place batter in well greased 1 litre pudding bowl. Wet your fingers and press batter down to be relatively even. Cover with foil and secure (I used string to keep it tight).
Steam for 3 or so hours.
Turn out onto a plate and serve with whipped cream.