Tag Archives: coconut sugar

Winter Berry Steamed Puddings

13 Jun

steamed-pudding-2Steamed puddings remind me of being a child & that has to be a good thing, right!

Cold winter evenings, a pot of boiling water on the stove with the cake pan simmering away, wafts of vanilla taunting us throughout the house, scorching your fingers with the steam in your hurry to remove the alfoil & see if the cake is ready to be devoured. Those are the memories of my childhood, delicious steamed puddings & scorched fingers.

And I am very sad to admit that in my old age I have not become any wiser, I am sporting some nice scorched fingertips as I type this :). You will see that the recipe calls for leaving the cakes to cool for five minutes on the bench before removing the alfoil, but in my hurry to check they were ready (read: taste test them) I of course ripped the alfoil off straight away & scorched my poor fingers – but the warm rich vanilla cake with decadent berries was worth it – scorched fingers & all.

These cakes are light & fluffy in texture but rich in flavour with their warm buttery vanilla flavour & the added freshness of the lemon zest. The berries are the perfect accompaniment. You will not be disappointed when you too rip off the alfoil to get at your cakes ๐Ÿ™‚


Winter Berry Steamed Puddings a’la Mama Going Natural

  • 60gm butter
  • 1/4 c coconut sugar
  • Rind of one lemon
  • 1 egg
  • 1 t vanilla extract
  • 3/4 c spelt flour
  • 1 t baking powder
  • 1/3 c milk
  • 1 c mixed berries
  • 6 t coconut sugar

Beat butter & sugar till pale & creamy, add egg, vanilla extract & milk, mix well. Stir in flour & baking powder gently until just mixed.

Take 6 small ramekins or stainless steel bowls & divide the berries equally amongst them, add one teaspoon of coconut sugar to the top of each ramekin. Divide your cake batter evenly over the top of the berries & sugar, leaving enough space for your batter to double in size. Cover the top of each ramekin with alfoil.


You can steam these cakes in a pan of boiling water for 20 minutes by sitting your ramekins in a pot of boiling water, ensuring that the water does not come up to the top of your ramekins, leave to boil with the lid on for approximately 15 minutes.

Or you can steam them in your Thermomix on the Varoma setting for 20 minutes.

Once your puddings are steamed, take them out & leave them on the bench still covered in foil for an additional five minutes to ensure they are well cooked.


Then enjoy


Spelt Raspberry Tea Cake – so good you won’t believe it’s healthy

21 Jun

Ok, so I have used the term “healthy” a little loosely. But Women/Men & Kids can not live on vegetables alone.

Cold wintery days call for baking.ย Steaming pieces of cake that scorch your fingers & tantalise you with the smell’s of vanilla & berries are required when it is cold & blustery outside. Steamed vegetables just don’t cut it ๐Ÿ™‚

They say your mental attitude affects everything – eating this cake made me so darn happy – it just has to be good for me!

This cake is delicious. It almost tastes like a sweet vanilla Danish, but then you get a bright pop of zingy raspberry that cuts through the sweet rich base giving the cake a whole new dimension of yumminess.


Spelt raspberry Tea Cake a’la Mama Going Natural

You will need:

  • 1 c milk (soy, coconut or a nut milk if you prefer)
  • 2/3 c kefir or yoghurt
  • 2 T coconut oil
  • 2 t vanilla extract
  • 1 c wholemeal spelt flour
  • 1 c white spelt flour
  • 1/2 c coconut sugar
  • 2 sticks stevia
  • 4 t baking powder
  • 1 t cinnamon
  • 1/2 t Himalayan salt
  • 1 1/4 c raspberries

Combine the first five ingredients in a bowl & mix well. Place the remaining ingredients minus the raspberries in a bowl & add the wet ingredient mix to the dry, stirring just enough to combine. Gently stir the raspberries through. Save the last 1/4 c of raspberries to place on the top of the cake just before placing it in the oven, as the mixed through berries have a tendency to sink.

Bake the cake for an hour at 175 degrees.


Eat hot, eat cold but don’t ask me what it tastes like two days old – because I don’t know ๐Ÿ˜‰


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