Gluten-free boysenberry and pear pudding
Nici Wickes' gluten-free boysenberry and pear pudding recipe is wonderfully textured, with gritty cornmeal in the sponge topping and soft fruit beneath. Serve warm with plenty of soft whipped cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 425 grams can boysenberries (or 1½ cups fresh or frozen)
- 2 pears, cored and chopped
- 1/2 cup Orgran All Purpose Plain Gluten-Free Flour
- 1/4 cup fine cornmeal
- 1 1/2 teaspoon baking powder
- 50 grams butter
- 2 tablespoons honey
- 1 teaspoon lemon zest (optional)
- 1 tsp Orgran No Egg™ Egg Replacer
- 2 tbsp water
- 1/3 cup milk
- whipped cream, to serve
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