Allergy free rhubarb and apple pudding recipe

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.