Allergy free peach and pineapple pudding recipe

Ingredients
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

Method
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.