Thursday, October 18, 2012

Allergy free peach and pineapple pudding recipe

Fruit filling and sauce
  • ¾ cup peach nectar
  • ¼ cup lemon juice
  • Approx. 4 medium peaches, halved or sliced
  • 1 pineapple, peeled, sliced and chopped
  • ½ cup sugar (optional)
  • 1 tbsp cornflour
Pudding top
  • ½ cup sugar
  • 5 tsp Orgran No Egg whisked with 240mls water until thick
  • 2½ cups Orgran all purpose flour
  • 1 cup goat’s milk
  • ¾ cup olive oil
  • 2¼ teaspoons baking powder
  • 1-2 tsp vanilla essence, to taste

Fruit filling and sauce
  • Whisk the peach nectar and lemon juice with the white sugar and cornflour in a medium saucepan.
  • Cook over medium heat, whisking constantly, until the mixture starts to thicken.
  • Cook and whisk for 2 minutes more or until thickened.
  • Stir in the peach and pineapple and cook until bubbly. Keep warm.
Pudding top
  • Preheat oven to 180°C.
  • Grease the sides of a casserole dish.
  • In a large mixing bowl, with an electric mixer, beat the sugar and No Egg mixture together until slightly thickened and bubbly. About 1 minute.
  • Add the flour, goat’s milk, oil, baking powder and vanilla essence and beat for another minute until the batter is smooth and creamy. Don't overbeat.
  • Pour the sauce and fruit into the casserole dish.
  • Pour pudding batter over the top.
  • Bake in preheated oven for 40-50 minutes or until the top is golden and cooked all the way through.

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