Allergy free pineapple, passionfruit and coconut pudding recipe

Ingredients

• 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

Method

• 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.