Easy Maple Ginger Steamed Pudding

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 8 tbsp All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 6 tbsp Plant-based milk

• Desserts

  • 3 tbsp Crystallized ginger

• Other

  • 1 tablespoon aquafaba (liquid from a can of chickpeas

Found on avirtualvegan.com

Description

Ingredients

• 3 tablespoons maple syrup
• 3 tablespoons finely chopped crystallized ginger (can be omitted if you do not like ginger)
• 8 tablespoons all purpose flour (I recommend using an unbleached additive free variety)
• ¼ teaspoon salt
• 3 tablespoons sugar
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon aquafaba (liquid from a can of chickpeas)
• 2 tablespoons of coconut oil (measured in liquid form) - plus a little extra for greasing the container
• 6 tablespoons of plant-based milk

Directions

• If using an oven preheat to 350°F
• Grease your Corningware Meal Mug thoroughly with a little coconut oil (see recipe notes for alternative container suggestions)
• Pour the maple syrup into the bottom of the mug then sprinkle over a little of the chopped ginger (around 1 tablespoon)
• In a small bowl mix the flour, salt, sugar and baking powder together then sprinkle over the remaining chopped ginger
• In a small jug mix the vanilla extract, aquafaba, liquid coconut oil and milk together
• Pour the liquid ingredients into the dry ingredients and stir until just combined (so you cant see any dry flour). Do not over mix.
• Gently spoon the batter over the maple syrup. Start at the edges and try to make a seal all the way around so that the maple syrup is trapped, then slowly work your way into the middle. Dont worry if a bit of maple syrup escapes. The pudding will still work.
• If cooking in the oven tightly cover with a square of tin foil
• If using the microwave secure the Meal Mug lid into place and remove the coloured steam vent cover. If using a different container cover with a small plate.
• To oven cook place in the pre-heated oven and cook for 30 - 35 minutes or until a tooth pick inserted comes out clean.
• To microwave cook on full power for 1 minute 30 seconds. Have a quick look and check it appears cooked then put the lid back on, cover the steam vent and leave to rest for 2 minutes. (my microwave is 1200w. If yours is different then the cooking time will need to be adjusted slightly, a few seconds more or less)
• To turn out cover with a plate and gently turn over, being careful not to spill hot syrup on yourself. It should slide out easily but if it doesnt just turn it back up the right way and run a knife around the edge then try again.