The seasons are turning here in Auckland. It's bittersweet. While I'm already grieving that summer is officially over, Autumn is a really glorious time of year. The days are still beautiful and the night's are pleasantly cool for sleeping. I'm also totally ready for the great eating that comes with the cooler days. Starting with dessert!
The fruit and vegetable market I visit weekly has big bags of plums for just a few dollars. They are a little banged up and not so pretty but perfect for cooking. I cooked up a big batch with a little honey until they were perfectly sweet, dark and glossy.
This pudding comes together really quickly. It's incredibly easy and could be adapted to suit what ever cooked fruit you had on hand. It's gluten, grain and dairy free - though I'd definitely endorse enjoying this with some good quality cream if you're so inclined. x
Flourless lemon and plum pudding
3 free range eggs - lightly beaten
1/3 cup coconut flour
2 heaped Tbsp maple syrup or honey
1/4 cup coconut cream
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1 tsp vanilla extra
juice and zest of one lemon
2 cups of cooked fruit - I've used plums
Preheat oven to 165 degrees celsius
Place all ingredients except plums into a food processor and blend until you have a smooth batter. Allow to sit for ten minutes so the coconut flour can absorb some of the liquid.
Grease a small dish and pour the cooked fruit into the bottom. Use the back of a spoon to spread it evenly over the bottom of the dish.
pour the batter of the top of the fruit as evenly as possible.
bake for approx 35 minutes until the centre of the pudding is firm and a skewer comes out clean.
let the pudding sit for half an hour before spooning into bowls. Enjoy as is or with cream or whipped coconut cream.