A sumptuous and nutty gluten-free walnut pudding that's perfect for those who are looking to indulge without gluten. This dessert combines the natural richness of walnuts with a moist, delicate texture.
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Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or line it with parchment paper.
In a large bowl, combine the finely chopped walnuts, gluten-free flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until all dry ingredients are integrated.
In another bowl, beat the eggs and mix them with the melted butter, milk, and vanilla extract. Stir continuously to ensure all liquid ingredients are well combined.
Gradually add the wet ingredients to the dry mixture, stirring constantly to get a smooth and homogeneous batter.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pudding to cool in the pan before serving. Serve warm or at room temperature.
For extra crunch, toast the walnuts lightly before chopping them.
Ensure all your ingredients are gluten-free if preparing for someone with celiac disease.
Can I use a different type of nut?
Yes, you can substitute the walnuts with pecans for a different flavor profile.
How can I add more flavor?
Add a pinch of cinnamon or nutmeg for a spiced note.
Is it possible to make this dairy-free?
Yes, use lactose-free milk if needed for dietary restrictions.
How should I store leftovers?
Store any leftover pudding in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving for best texture.
What can I serve with this pudding?
Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a cup of coffee or tea for a delightful afternoon treat.
