Friday, August 30, 2013

Allergy free rhubarb and apple pudding recipe

  • 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

  • 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.

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