Are you Northern Hemisphere-ites feeling the cold right now? Brrr, even though it's above freezing here it seems as though I'm sitting in an ice box all the same. I have no idea how people can cope in sub-zero temperatures, it's absolutely not for me, that's for sure. The only thing for it is a quick dance around the kitchen followed by a warming spot of baking!
It occurs to me I use ginger a fair bit in my cooking. Not only is it a welcome warm and spicy addition to so many recipes but it is highly anti-inflammatory as well. It's also a great restorative and I know that because I still have what is now a dried up piece that I plucked from the edge of a field of thousands drying in the intense Cochin sun whilst on a trip of Southern India many years ago. (That'll be the trip that most of my health issues likely stem from!) That ginger came in mighty useful during those travels, most definitely earning its weight in gold when the sights and smells of Calcutta's open sewers was often overpowering to say the least. It was pretty much attached to my nose then!
A crusty top, softer texture below and at the bottom a satisfying sticky mouthful that reminds you to brush your teeth that night. That's what this pudding is all about.
Fresh and dried ginger are very different from one another. Fresh ginger has a lively zing to it, whereas in its dried form there is more depth and earthiness but boy do they go together. Like, let's see, bacon and eggs (Stages 1 (yolks) and 2 (whites) reintro eggs, that is), Hall and Oates (no reintro stage, just don't go there folks), liver and onions (totally AIP), I think you get the picture. In any case, there is no doubting this pudding contains ginger but you know, as far as I'm concerned, on a cold day there is nothing like the internal glow of a tummy stoked with spice!
![Sticky Ginger Pudding [AIP]](https://i2.wp.com/healingfamilyeats.com/wp-content/uploads/2015/01/Sticky-Ginger-Pudding-AIP4.jpg?resize=682%2C1024)
sticky ginger pudding
Don't be tempted to cut down the quantity of honey for this pudding, you'll likely lose the 'sticky'!
(serves 4-6)
Print the recipe here
3 ripe bananas, mashed
1/2 cup (85g) lard or coconut oil, softened
1/2 cup (120ml) honey
1 tsp freshly grated ginger
1 tsp ground ginger
1/2 cup (60g) coconut flour
1 tsp baking soda
pinch salt
1 gelatine egg, as follows
gelatine egg -
1 tbsp gelatine
1 tbsp lemon juice
2 tbsp just boiled water
Preheat oven to 350F / 180C. Generously grease a 2 pint pie dish.
Put the bananas, shortening and honey into a bowl and, using a stand or handheld mixer, combine thoroughly. Add the fresh ginger then sift in the ground ginger, coconut flour, baking soda and salt. Mix again until combined.
Next, make the gelatine egg. Put the gelatine and lemon juice into a small bowl and mix well. Now add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine egg into the bowl and whizz again just for a second or two to fully incorporate the 'egg'.
Put mixture into the prepared dish, level the top and cook for 50-55 minutes until browned and just firm to the touch. Not too firm though, or you'll lose all the 'sticky'. Serve with whipped coconut cream or ice cream.
How big is that pie plate in inches.
It's the capacity you should go on and mine is for 2 pints.
But for the record, my dish measures 10x7.5" at the top, 7x4.5" at the bottom and 3" deep.
Hoping to try this tomorrow!!! It sounds so good!
Oh great, I hope you love it Heather 🙂
Wow, this looks delicious! I will be trying this out. Can you use a "real" egg instead of the gelatin egg?
Hey Amanda! Thanks and yes you can definitely substitute for a real egg. I hope you enjoy it 🙂
I have Great Lakes green can of gelatin, can I use this for the 'egg' or do I need to get the red can?
Hi Kari, I'm sorry but you do need the red can. The green one is collagen which does not set and the gelatin is needed to replace the eggs and bind the mixture.
thank you!! gonna try it!
Hi! Do you think I could substitute the shortening for coconut butter? Thanks!
Hi Kristin, I wouldn't use coconut butter but coconut oil should be fine. My first substitution of choice would be lard though.
Would Ghee be good as well?
Yes I'm sure it would be delicious!
I made this yesterday and it is wonderful. It was super easy and delicious.
That's great to hear, thanks Cheryl!
Can you think of something else that would make a good base for this? I can't do bananas or any kind of potato but it sounds so delicious!!
Try apple, pear or squash puree instead Nicole.
This sounds so yummy I am ready to start making it right now! If I used an apple purée instead of banana, how much should I use? Thank you!! 🙂
You will need around a cup of purée that is as near to the consistency of mashed banana as possible.
I have this in the oven now! I used a real egg and coconut oil. Oh my gosh....can't wait to try! 🙂
Kirstie you're doing me proud with all this recipe testing. Thank you! Hope you love it 🙂 🙂
Any recommendations for the most ideal sub for coconut flour? My gut has been telling me, despite my refusal to listen, that coconut flour is the devil. I've got every AIP friendly flour in my pantry, but I'm curious which you feel might yield the best end result as far as consistency. I'm wanting to use my newest crack habit, tiger nut flower, but I'm sure it's too moist. The flavor sure would go well with the other ingredients, though. Throwing a few chopped tiger nuts on top wouldn't be bad, either!
Jen, I'm afraid coconut flour is the only flour I CAN cook with so I can't suggest anything you can use instead. Coconut nut flour is very unique and you are right, tiger nut will be too moist. There's a lot of talk about cassava flour now, why don't you look at maybe blending that with some tiger nut, but I think it's going to have to be trial and error, sorry.
Thanks for responding - I've got to figure out a way to end my period of mourning coconut flour. I'll play around and let you know what works - and what doesn't! I'm so grateful for sharing with those of us who feel chronically deprived. (Not to mention HUNGRY!!)
That's great Jen, thanks. Your comments will come in useful and your consideration is what I LOVE about this AIP community of ours 🙂
Btw, if you are constantly hungry I would look into your protein and fat intake and make sure you are getting enough. Good luck!
Made this tonight using butter and a real egg. Absolutely delicious! It is cold here tonight and the warm ginger was very welcome. Followed the recipe with the above inclusions and cooked for abot 45-50min. Perfect all by itself! Looking forward to next time with tea and home made ice cream. Thanks!!
Hi Matt, you are welcome that's so good to hear, and thanks for letting me know. 🙂
Your recipes are sublime. I made this today for my two-year-old daughter's birthday, and the four of us enjoyed it so much, served with whipped coconut cream. I continue to admire how you take simple ingredients and make them into such unique and comforting dishes. I might try this recipe with pear puree as you suggested above. Thanks for the wonderful recipe!
Hi Amanda, I've only just seen your lovely message so sorry about the late reply. I'm so pleased you all enjoyed the pudding and thanks so much for telling me. Also for the encouragement, you made my head swell today 🙂
Found the ginger flavour perfect but my pudding didn't seem to have the same consistency (mine was a bit runny) when cooked like the one in your photo .... BUT it was still delicious. Thankyou for sharing
Hi Donna, glad you like the pudding. If it was a little runny, and you used the correct gelatin, it probably could have done with a bit more time in the oven. Hope that helps.
Love the look of your recipes. I see a few cake recipes with palm shortening incl the banana teacake and this one. As I am salicylates intolerant I cannot eat coconut oil or the shortening. What are your thoughts on baking with duck fat? May be too moist and need more flour? I see you mentioned lard but would think the taste would be too overpowering? Would love some help here, as I am missing baked treats!
Hi Jo, I would definitely use lard for both this and the banana teacake. By all means experiment with duck fat but the flavours are powerful enough to take it without overpowering.
Great! Thank you so much for your reply. Am very excited to give these recipes a go. I've just seen your butternut squash cake recipe too. They all look fantastic!
Thanks Jo, I hope you enjoy them 🙂
Trying tonight, sadly would love custard on this, but that will have to be passed on to for the moment, but i know my hubby and daughter will rock this with birds custard on it. Which brand of lard do you use? I have not found any good ones in the USA? Happy to find a AIP cooking Brit- yeah for home comfort food. Thank you
Hi Diane, don't worry about the 'Birds', we love it with some coconut milk poured to one side - so much healthier 🙂 . As for the lard, I get mine from my butcher who stocks pastured meats so I'm very lucky. However if you're in the States you could try US Wellness, a lot of paleo folk buy their supplies from there and they also have lard http://grasslandbeef.com/pork-lard. Sounds like you may be a Brit yourself? Will be thinking about you eating your comfort food this evening!
Could I use canned organic pumpkin instead of banana?
Hi Laura, I haven't tested it but I'm sure it will be fine, although the result will obviously be different, both in taste and texture. I think I would be tempted to cook it a little less, given canned pumpkin is more compact than bananas and would be interested to hear how you go 🙂
Enjoy!
I made this recipe over the weekend (in a loaf pan and tripled the fresh ginger) and it is AMAZING!! Almost too good--I need to save this for special occasions, because I'm tempted to eat it all by myself in one sitting!
hehe, that really would be naughty!! That sounds so good Elise, and certainly gingery!!
Made this tonight, had some friends over and it was well received! I used only the fresh ginger bc i wasn't sure the 4 kids under 7 would go for a very ginger flavor. Served with fresh chocolate ice cream (frozen banana, coconut milk, vanilla and cocoa powder ice cream ed - up in the vitamix, easy and yum!) First time cooking with gelatin eggs but I like it! Will try your other recipes soon, which look so delicious!
So glad it worked out well for you Carla 🙂
Your ice cream sounds divine but I should just point out to people reading this comment who are on strict AIP that cocoa powder is not allowed in the elimination stages. Also be careful with vanilla. Alcohol-free extract and vanilla powder are both fine, however vanilla bean/paste is not.
Now I'm confused. The vanilla powder I've seen is ground vanilla bean, so how can vanilla powder be okay and vanilla beans not be? (Not arguing. Just befuddled.)
The subject of vanilla is a confusing one in the autoimmune protocol. Whilst extract and powder are seen as okay, the whole bean is a grey area. Sarah Ballantyne puts it in the "if you can eat the seeds with the whole food" clause (like berries) in the Paleo Approach. That wouldn't apply to pepper or other seed spices because you don't eat them whole. I hope that clears up the confusion for you?
Would you please share your recipe measurements for your chocolate ice cream? Do you have a vanilla ice cream recipe as well? I would be most grateful if you would email it to me lswdew@rochester.rr.com as I don't even know how I happened to come to this wonderful site. lol Thank you in advance, Lori
Hello Kate 🙂 I had 6 very ripe bananas on the counter so I decided to make this and the tea cake at the same time. It is dee-licious! When I checked at 50 minutes it was not really firm at all and when I checked again at 55 minutes it seemed just firm to the touch. Now that we've gotten into it a bit, it seems the only part that's really sticky is the outer edge? Is that how it's supposed to be? If not, would you say it sounds undercooked? I really don't think it's over cooked. If it's undercooked, should I put the whole thing back in the oven, or just reheat each serving in the oven? Oh and I forgot to mention, I made this and the tea cake with real eggs. I used one for this recipe and two for the tea cake as you had suggested in another comment. Do you think that makes a difference? Either way both my son and I love it! We haven't touched the tea cake yet as you were very adamant not to be tempted! 😉 Oh and one more thing, do you think this will freeze well? You probably don't know because it's never lasted that long! I saw one of your tea cake commenters mentioned freezing it so if you don't know then I will let you know if I do. Thanks again for your great recipes.
Hi Deana. The pudding should be sticky in the centre and firmer (almost crispy) around the edges. The way you describe the texture makes me think yours was overcooked - or did you cut down on the quantity of honey and/or use a super large egg? I'm afraid the recipe hasn't been tested with eggs as it was written with gelatin in mind but it doesn't sound undercooked. I would just enjoy the flavour and pretend it is cake 😉 . And yes, I think it will freeze well, although any sticky would likely be lost.
Actually the way you described it is pretty much how it was. Plus it got stickier as it sat. We've heated subsequent servings in the oven and they were even more sticky! So far it's been great alone, with a pat of real butter, and with a dollop of my homemade yogurt (non dairy) Even my daughter liked it and she generally doesn't like ginger. So as far as freezing, it definitely won't make it to that point! I plan to make it again with the gelatin eggs. When I do, I will report back how it compares to the recipe using real eggs.
Sounds perfection Deana 🙂
I made this tonight and the family loved it! I used half butter half coconut butter and a real egg. I added a little vanilla and cinnamon too. It was delicious, thank you for the nice recipe. I've made a lot of paleo recipes lately that have been very disappointing:(
I'm sorry you've been disappointed with paleo recipes but I'm absolutely delighted you all approve of mine!
Funny you should comment on this tonight, I've just been experimenting with another pudding idea 🙂
Do you think I could substitute a different fruit for banana? I have a sensitivity to bananas...they make me extremely tired. I know bananas are used for their stickiness...but do you think I could possibly use caramelized pineapples or apples?
Hi Karin, I would try apple, pear or squash puree instead.
Great! I will give one of those a try! Thanks for the feedback! 🙂
I'm trying to avoid all refined and unrefined sugar. I'm wondering if anyone has ever tried this by making a pasty liquid with dates. I've had some success with that with other recipes. I will try it but just wondering if anyone has any thoughts to help prevent a bunch of trial and error attempts.
Thanks so much for sharing this recipe! I love it! Although I am not doing AIP I am on a very restrictive diet and I love finding internet gems like your blog! The first time I made this according to your recipe and the second time I kind of combined this with your crickety pudding recipe, added cloves and cinnamon (nutmeg and cardamom, not AIP) and made a sort of gingerbread molasses pudding that was divine! Thanks again!
Hi Gretchen, that sounds divine, thanks for letting me know. I'm so pleased you found me too 🙂
Thank you for this awesome recipe! I am having trouble restraining myself from seconds, thirds, ....
I really appreciate you sharing recipes with the AIP community.
Aw thanks so much Laura, although the recipe is meant to feed around four people, not four servings for YOU, haha 😉
I was all set to make another recipe until I found that my tigernut flour was moldy (weird right?) Made this recipe this evening, my first baked good in quite some time and it was definitely worth the wait!! Only had 2 bananas so I added a bit of pumpkin purée, substituted 1c banana flour for the coconut flour, and added cinnamon. SO yummy! Thank you!
Mmmm like the way you're thinking! I wouldn't mind a bowlful of that myself, only since writing the recipe we found out my son's allergic to ginger 🙁 😉
I must have done something wrong. Maybe my bananas were too ripe.....it tasted like banana bread with a strong honey taste and wasn't all that "sticky". I couldn't really taste much ginger either. It was still amazingly delish tho! I used coconut oil and a real egg.
Hi Dana, I'm afraid the recipe was never tested with eggs but I imagine that might have something to do with the lack of "sticky" since eggs are perfect binding agents. If you were to make it again, I would definitely try with gelatin (or perhaps just half an egg) - and the trick is not to overcook as that will impact the "sticky" too. Perhaps add some more ginger to your taste.
Oh my gosh! Love this pudding so much - actually just added the ingredients I need to make it to my shopping list so I can have it again. I love a big wodge of this with some fridge-cold coconut cream. Lush! Thanks for a great recipe Kate!
Hey Jo, so pleased you love the pud, and you make it sound such a treat with that fridge-cold coconut cream. Mmmm.
🙂
This was fantastic! I made this for Christmas dessert but I used pumpkin instead of bananas, butter in place of the shortening and a real egg. It wasn't pretty to look at but everyone was bowled over by how delicious it was. I served it with fresh whipped cream. I will definitely make this again.
Sounds so good Karen, and I'm thrilled you trusted me and my recipe with your Christmas dessert!
Merry Christmas 🙂
LOVE this with the ginger and the sticky part OMG....Thank you
You're welcome, thanks for the feedback 🙂
I want to make this but am a bit confused about the 1/2cup honey = 170ml. My half cup measurement is 125ml. Should I rather go by all the weights and volumes as opposed to the cup measurements?
Well in 2 years nobody has ever pointed that out. So thank you, I've changed the typo - the 1/2 cup should read 120ml honey (that's what my half cup tells me).
Ah I thought that might be the case! Glad I haven't started yet :). Thanks for the recipe it looks divine!
Do you think it would lose the "sticky" factor if maple syrup was subbed for honey? Thanks 🙂
I don't think it will be quite as sticky but it should still work fine and taste delicious 🙂
I've been waiting to try this for so long! Have you made this in individual ramekins or the like?
Have you tried it in the instant pot perhaps?
I will be making it following your original recipe for a gathering. But I may try these other options sometime. Any hints would be welcome.
My very first baking once I had AIP going for a while was your Rosemary Roasted Butternut Cake. I loved it then, and love it still. Thank you!
I haven't done either I'm afraid - you'll have to come back and tell me how it all goes 😉
So pleased to hear you're enjoying the butternut cake, I hope you love this pudding too!!
Hi Kate - Love your recipes and thought this one looked like heaven! However, something went wrong with mine and I suspect it was the gelatine! Would you mind providing some information about what type of gelatine you use and how big your tablespoon measurement is? I've heard it can vary between countries. I made this with sweet potato puree, coconut oil and 50/50 cassava and tigernut flour - plus I added the zest of a lemon. I also had to omit the baking soda as I didn't have any. But I'm wondering whether porcine gelatine is stronger than beef gelatine or if I used too much? I wasn't sure how much to use so just tried 15 grams - looking at the label it says to use 2 teaspoons or 10 grams per 500 ml of liquid when making desserts. I ended up trying to cook the batter in paper lined patty pans to try and speed up the cooking process but after 35 minutes I gave up as I just had these semi firm discs of ginger mousse! Tastes great but I have no idea how they'll keep! Any comments greatly appreciated! Cheers, Holly
Hi Holly, all the store cupboard ingredients I have used have links on them so you can see what brands they are. However the issue with yours is down to the flours. I used coconut flour which is so unique, you really can't substitute it with anything else and expect to get the same result. If you don't want to use coconut flour, you'll need to experiment with the quantities of your two flours I'm afraid. The recipe will need way more than the amount specified for coconut. Hope that helps 🙂
Trying this tonight! I love that I had all of these items laying around. lol! I'm actually trying to slowly rid all sugars from the pantry except stevia, because a cleanse is on the way, :-/ My body is telling me so and i get some blood work back soon, but who likes to waste money!? I added 1/4C Green Banana flour and I used one banana that was a little less ripe. I like a little less sweet and LOVE biting in to warm chunks of banana that the firmer banana provides. I'll let you know how it turns out!
Enjoy the treat, Frankie! 🙂
Made this last night with a few substitutes. I didn't have any ripe bananas so I used apple puree instead. Had a bit of a guess at the quantity though, might have over done it. Also used softened coconut oil instead of shortening. And I didn't have any fresh ginger so I just put heaps of dried ginger in there instead.
Taste wise - delicious! But I love ginger. Went with a dash of coconut milk on the side as well, great tip. The only thing that let me down was that I didn't wait enough time for it to set really. I practically took it straight out of the oven and onto my plate haha! Looking forward to trying to again when I have the right ingredients, and more patience.
Yes, that patience word gets in the way sometimes . Enjoy your next attempt.
Well I'm pleased to say this turned out so much better when I added a little patience at the end 😉 Just the right amount of sticky to please my palate!! I'm wondering - any thoughts on turning these into muffins for easy single serve portions?
Hi Alanna, glad the patience worked 🙂
As a guess I would add another 1/4 cup coconut flour and increase the gelatin egg (2 tbsp gelatin, 1 tbsp lemon juice, 4 tbsp hot water). Divide the mixture between your muffin cases and cook, perhaps for 18-20 minutes until reasonably firm, depending on the volume of mixture in your cases. They will firm up on cooling though. Hope that helps you.
This is one of our favourites, I use coconut oil instead of shortening and its fantastic. For a hiking trip last summer I mixed all the dry ingredients together and dehydrated the banana and pulverized it to go with the dry ingredients. I brought a container with equal parts coconut oil and honey mixed together and cooked the whole thing on a camp stove. Slightly different texture but an amazing treat for up in the mountains!
Whoa that's so inventive Taryn, I love your tenacity for pudding
I prefer to avoid heating honey - do you know if maple syrup or coconut nectar would work just as well?
I haven't tried but my choice would be maple syrup. Would love to know how you get on?
I just got around to trying this, with the maple syrup - it's reasonably tasty, but more on the crumbly side than sticky. Unsure if it's because of the substitution or something else.
Yes, the texture will be much more sticky with honey. Also, if you overcook, that will impact on the texture too, so it sounds like it might have been a combination of the two.
Would love to buy your book. Paypal is going off into limbo for me.
Have a place I can just give an American Express info.
Can this be made a day ahead? Is so, how is it best to reheat? Thank you.
I wouldn't make in advance but you could prep as much as possible beforehand to cut a little time on the day. If you make ahead and reheat you'll lose the "sticky".
I WOULD LOVE TO TRY THIS. WHAT BRAND OF LARD AND WHERE TO BUY IT, PLEASE?
Hi Joyce, you could try your local butcher, or this is a good brand if you'd like to purchase.
I've got some extra allergies in addition to being SCD and AIP so none of the treat recipes I see floating around are possible for me. So I was beyond excited when I saw this! I made this as written and it was AMAZING!!! The texture is fabulous and truly made my day. I love ginger and I love spicy but I will say I didn't enjoy the ginger burn in this, which surprised me. I'm going to try it again without any ginger and see how it goes. Thanks so much for sharing this fabulous recipe!!!
I'm pleased you enjoyed it. I hope you got the gingery-ness (!!) that worked best for you!
I know this post is seven years old but I stumbled across a pic of it on Instagram and tried it as I needed something that felt like a treat on AIP. This is so stinking delicious it’ll stay in my repertoire forever! Thanks so much for sharing.
So happy to hear that. It's a wonderful recipe - can't believe it was written all that time ago!
I love this pudding! Smelled great while baking and tastes great too. Thank you so much!
So happy you enjoyed it Kate!