|100 ml||apple sauce|
|30 ml||chickpea flour|
|30 ml||water — warm|
|20 ml||jam — apricot|
|220 ml||flour — cake|
|15 ml||Robertson's baking powder|
|5 ml||Robertson's bicarbonate of soda|
|2.5 ml||vanilla — essence|
|65 ml||water — boiled|
|cream — or egg-free custard, to serve|
Oven temperature: 180°C
Beat the sugar and apple sauce together. Mix the chickpea flour with the warm water until smooth. stir into the apple sauce mixture and add the apricot jam.
Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture alternating with the milk. Pour into a lightly greased baking dish. bake for 25 to 30 minutes.
While the pudding is baking, prepare the sauce. Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and simmer for three minutes. Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding. Serve warm with cream or egg-free custard.
Words and image: Ideas magazine
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