Thursday, November 28, 2013

Allergy free pineapple, passionfruit and coconut pudding recipe

  • ⅔ cup Orgran self-raising flour
  • ½ cup rice flour
  • ⅓ cup caster sugar
  • ¼ cup desiccated coconut
  • 50g Nuttlex or lactose free butter, melted
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • ⅓ cup lactose free passionfruit yoghurt
  • 1 small pineapple, peeled, cored, diced
  • ½ cup caster sugar, extra
  • 50g Nuttlex or lactose free butter, extra

  • Preheat the oven to 180°C.
  • Grease a ceramic baking dish with Nuttlex or olive oil.
  • In a large bowl, combine the flour, rice flour, caster sugar and coconut.
  • Make a well in the centre.
  • In another bowl, crush the pineapple pieces, strain and reserve the juice.
  • Add the melted Nuttlex or butter, No egg mixture, yoghurt and crushed pineapple to the flour mixture.
  • Stir until just smooth.
  • Pour the pudding mixture into the baking dish.
  • Place it on an oven tray.
  • In a small saucepan, gently heat the reserved pineapple juice, extra sugar and Nuttlex or butter until syrup forms and the Nuttlex or butter has melted.
  • Spoon the warm syrup over the pudding mixture.
  • Bake for 30-35 minutes or until lightly golden and puffed.
  • When serving, flip the pudding to be bottom up.

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