Orchard Pudding
Serves 6
Ingredients:
125g/4oz/½ cup butter, diced, plus extra to grease
2 pears
2 dessert apples
340g/12oz plums
150g/5oz/scant ⅔ cup caster (superfine) sugar
grated zest and juice of 1 lemon
75g/3oz/¾ cup rice flour
3 tbsp gluten-free cornflour (cornstarch)
1 tsp gluten-free baking powder
2 medium eggs
2 tbsp milk
Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a large deep baking dish.
2 Peel, core and slice the pears and apples. Stone the plums and cut into slices. Place the fruit in the baking dish and sprinkle with 3 tbsp sugar and the juice of ½ lemon. Bake in the oven, uncovered, for 15 minutes.
3 Meanwhile, mix the flours and baking powder together in a bowl. Cream the butter and remaining sugar until light and fluffy. Beat in the eggs, one at a time, then gradually mix in the flour. Add the milk, lemon zest and remaining lemon juice. Spoon it over the fruit and level the top.
4 Bake in the oven for 25 minutes or until the topping is golden and well risen. Serve warm.
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