Raw Earth Sweetener Co Pty Ltd.

2 Codrington St. Cranbourne VIC 3977

email: info@rawearthsweetener.com

03 9521 1553

Gingerbread Pudding

Gingerbread Pudding

Serves: 8

Prep: 15 minutes

Cook: 30 minutes


  • 210g Gluten Free Plain Flour, sifted (1 ½ cups)
  • 62g Raw Earth (1/4 cup + 1 tbsp)
  • 20g Desiccated Coconut (1/4 cup)
  • 3 tsp Baking Powder
  • 2 tsp Cinnamon, ground
  • 1 tsp Mixed Spice
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Bicarbonate of Soda
  • 1 Red Apple, peeled and grated
  • ½ tbsp Ginger, ground
  • 125ml Almond Milk (1/2 cup)
  • 60g Macadamia or Coconut Oil, melted (1/4 cup)
  • 2 Eggs, lightly whisked
  • Natvia Salty Caramel Sauce


  1. Preheat oven to 160C (fan forced) grease 8 pudding or dariole moulds.
  2. In a bowl combine the flour, Raw Earth, coconut, baking powder, ginger, cinnamon, mixed spice, cloves and bicarb soda. Stir to combine.
  3. Make a well in the centre of the mixture. Add the milk, oil, eggs and apple. Stir until combined.
  4. Divide the mixture between the moulds and place into a deep baking dish.
  5. Fill the baking dish with hot water until it reaches half way up the sides of the moulds.
  6. Cover with foil and bake for 30 minutes.
  7. The puddings are ready when a skewer inserted comes out clean.
  8. Gently remove the pudding from the mould and top with Natvia salty caramel sauce. Serve hot.

Nutrition tip:

Nutritional information is per Oreo


Carbs Pro Fats Energy KJ Calories Serving size
25.6g 3.4g 12.1g 960KJ 229 124g


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