Dairy Free Pear and Blackberry Eve's Pudding recipe
ingredients
2 x 425 g (15 oz) cans of pears in natural juice
340 g (12 oz) 2 1/2 Cups of fresh or frozen blackberries
1/2 teaspoon of Gluten free mixed (pie) spice
140 g (5 oz) 2/3 cup of Dairy free margarine
140 g (5 oz) 3/4 cup of light brown sugar
70 g (2 1/2 oz) 1/2 Cup of barley flour
70 g (2 1/2 oz) 1/2 cup of rice flour
55 g (2 oz) 2/3 cup of ground almonds
2 large free-range eggs, beaten
2 tablespoons of the drained pear juice
2 teaspoons of Gluten free baking powder
2 tablespoons of pine nuts
340 g (12 oz) 2 1/2 Cups of fresh or frozen blackberries
1/2 teaspoon of Gluten free mixed (pie) spice
140 g (5 oz) 2/3 cup of Dairy free margarine
140 g (5 oz) 3/4 cup of light brown sugar
70 g (2 1/2 oz) 1/2 Cup of barley flour
70 g (2 1/2 oz) 1/2 cup of rice flour
55 g (2 oz) 2/3 cup of ground almonds
2 large free-range eggs, beaten
2 tablespoons of the drained pear juice
2 teaspoons of Gluten free baking powder
2 tablespoons of pine nuts
accompaniments
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method
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. Drain the pears, reserving two tablespoons of the juice for the pudding.
3. Slice the pears and arrange them in a large ovenproof baking dish.
4. Cover with the blackberries and sprinkle with the mixed (pie) spice.
5. In a food processor, beat the margarine with the brown sugar until light and fluffy.
6. Add the flours and ground almonds and briefly combine.
7. Mix the eggs and pear juice together in a small bowl and then blend them briefly into the flour mixture.
8. Finally, fold in the baking powder and gently spread the mixture over the fruit.
9. Sprinkle the pudding with the pine nuts and bake in the oven for about 40-50 minutes, or until the sponge is browned and just firm to touch.
10. Serve the pudding hot with Dairy free ice-cream or Zabaglione
2. Drain the pears, reserving two tablespoons of the juice for the pudding.
3. Slice the pears and arrange them in a large ovenproof baking dish.
4. Cover with the blackberries and sprinkle with the mixed (pie) spice.
5. In a food processor, beat the margarine with the brown sugar until light and fluffy.
6. Add the flours and ground almonds and briefly combine.
7. Mix the eggs and pear juice together in a small bowl and then blend them briefly into the flour mixture.
8. Finally, fold in the baking powder and gently spread the mixture over the fruit.
9. Sprinkle the pudding with the pine nuts and bake in the oven for about 40-50 minutes, or until the sponge is browned and just firm to touch.
10. Serve the pudding hot with Dairy free ice-cream or Zabaglione
serving amount
serves 8
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