Ingredients
- Melted Nuttlex or olive oil spray, to grease
- 500g rhubarb, trimmed, washed, cut into 2.5cm pieces
- 500g granny smith apples, peeled, cored, chopped
- 2 tbsps lemon juice
- ¾ cup caster sugar
- 125g Nuttlex
- ⅔ cup goat’s milk
- 2 tsps Orgran No Egg whisked with 100mls water until thick
- 1 tsp vanilla essence
- 1¼ cups Orgran self-raising flour
- Icing sugar, to dust
Method
- Preheat the oven to 180°C.
- Lightly grease a 2 litre ovenproof baking dish.
- Place the rhubarb, apple, lemon juice and ¼ cup of the sugar in the prepared dish and stir to combine.
- Cover the dish with aluminium foil.
- Bake in the oven for 25 minutes or until tender.
- In a large bowl, beat the Nuttlex and ½ cup of sugar in a large bowl until pale and creamy.
- Add the flour, milk, No Egg mixture and vanilla.
- Beat until all the ingredients are just combined.
- Spoon the mixture over the rhubarb and apple.
- Bake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
- Dust the pudding with icing sugar.