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Citrus Cornmeal Steamed Pudding for Daring Bakers

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.