Isn’t it marvellous when the stars align with pudding-based consequences? This week, the inspirational folks over at Domestic Sluttery launched their Just Desserts Club, asking for pudding recipes with a summery citrus theme. On the same day, the weather turned foul and windy (hardly the weather for summer desserts), FINAP acquired an unfeasibly large bag of polenta, and remembered it had a jar of homemade orange curd waiting to be used. It was written in the stars – the polenta was destined for cake – but could it also be used for pudding?! Better still, could it be used for a warming and super-easy pudding? Why yes it could!
When you think of proper puddings, you think of steamed sponges, oozy sweet sauces and melty icecream. Sadly usually off limits for the gluten-free; but this quick and easy polenta sponge, adapted from a larger recipe, is a riff on those memories, and can be whipped up in a matter of minutes using your trusty microwave (hence the popty ping!). Give it a go!
Serves 2
Ingredients
- 12g softened butter, plus extra for greasing
- Zest of half a lemon or orange
- 60g caster sugar
- 60g polenta
- 1/2 tsp gluten free baking powder
- 1 small egg
- 1 tsp yogurt
- A splash of milk (approx 2 tbsp)
- 3-4 tbsp orange or lemon curd
- Icecream to serve
Method
- Grease 2 ramekins or small plastic pudding moulds generously with butter.
- Pop all of the ingredients (except the curd and icecream) into a food processor, and blitz until smooth.
- Divide the mixture between the ramekins (they should be about half full) and cover with clingfilm – pierce once or twice with a knife.
- Microwave the ramekins each for 2 minutes on a medium power (500). Meanwhile, gently heat the curd in a small pan on the hop until it is syrupy and hot (not too much or it may separate). Microwave power varies, so keep an eye on these. If you microwave them together, you may need slightly longer. They are done when a skewer just comes out clean – too long and they will turn into little bricks.
- When cooked, turn the puddings out into a bowl, drizzle over the curd and serve immediately with ice cream.
The Coeliactivist 