Vickys Pear Pudding with a Cinnamon Sugar Crust, GF DF EF SF NF

Name: Vickys Pear Pudding with a Cinnamon Sugar Crust, GF DF EF SF NF
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 225 g caster sugar (superfine, 1 cup); 115 g gold foil-wrapped Stork block margarine (1 stick); 2 tbsp ground flaxseed mixed with 6 tbsp water / pear juice; 120 ml light coconut milk (1/2 cup); 185 g gluten-free / plain flour (1.5 cups); 1/8 tsp xanthan gum if using GF flour; 1.5 tsp baking powder; 3 fresh, ripe pears; Topping; 15 g caster sugar (3 tbsp); 1/2 tsp ground cinnamon

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Like an Eves Pudding but using pears instead of apples. This was my eldest sons cookery project for school this week. He had to pick a seasonal fruit or vegetable and cook or bake a dish using it. He chose pears and we all loved it

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

1 hour

6 servings

225 gcaster sugar (superfine, 1 cup)
115 ggold foil-wrapped Stork block margarine (1 stick)
2 tbspground flaxseed mixed with 6 tbsp water / pear juice
120 mllight coconut milk (1/2 cup)
185 ggluten-free / plain flour (1.5 cups)
1/8 tspxanthan gum if using GF flour
1.5 tspbaking powder
3fresh, ripe pears
Topping
15 gcaster sugar (3 tbsp)
1/2 tspground cinnamon

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Steps

1 hour

1

Preheat the oven to gas 4 / 180C / 350F and grease / line a 9"× 13" baking tin
2

Cream the sugar and butter together until light and fluffy
3

Add the milk to the butter mixture and stir in - it'll look curdled but don't worry
4

Mix the thickened flaxseed in - if left to stand the flax / water will turn gelatinous which is what you want (this mixture replaces 1 whole egg)
5

Add the flour, xanthan gum if using and baking powder then mix until the batter is smooth
6

Pour the batter into the cake tin and peel, core and slice the pears thinly
7

Lay the pear slices across the top of the batter. Don't be too fussy as they'll sink in as the cake bakes
8

Bake for 40 - 45 minutes until golden
9

Mix the cinnamon and sugar topping together and sprinkle evenly over the top. Let melt a little bit
10

Serve with custard or ice cream

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 20, 2021 18:21

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!