Cassava pudding – gluten-free

Ingredients for 8 servings:

• 100 g sugar
• 1 tbsp vinegar
• 300 g cassava flour
• 200 g sugar
• 500 ml milk
• 2 eggs
• 120 ml vegetable oil
• 120 g butter
• 1 tsp salt
• 2 tsp cinnamon powder
• 1 tsp clove powder
• 1 tsp ginger powder

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours

based on a recipe from the Dominican Republic

For the caramel, put the sugar in a pan and pour in a little water with vinegar to ensure the sugar mixture is evenly distributed. Heat everything until the sugar caramelizes to a light brown. The vinegar only helps the caramel convert into syrup later. Pour the caramel into a large, shallow dessert dish and swirl it around to coat the bottom evenly. Allow the caramel to harden and then butter the sides of the dish. For the pudding, mix the cassava flour with the sugar, milk, eggs, oil, melted butter, salt, cinnamon, ginger, and clove powder until the sugar is completely dissolved. Pour the mixture into the dish and bake in a water bath in an oven preheated to 120 degrees Celsius for about half an hour. If a toothpick is inserted, nothing should stick to it when removed; otherwise, extend the baking time. Allow the pudding to cool completely and let it sit in the refrigerator overnight. Cassava flour is a Central American specialty and is made from the cassava root. It’s completely gluten-free. The dessert is more like an English pudding and has a very dense texture. That’s why I find it nicer to bake it in a large dish and then cut the finished “cake” into appropriate segments. Otherwise, there’s nothing wrong with baking it in individual portions.