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Eve's Pudding

From Chef Oonagh Williams of Royal Temptations Catering

Eve's Pudding

My similar recipe using almond flour rather than gluten free flour was published October 2011.

I like to make this with Gala, Fuji or Braeburn apples (English Cox's Orange Pippin) as they are crisp and naturally sweet so you can use less added sugar. There's only two of us at home now, so I make a small quantity in a two cup pie plate (an oven-proof, wide and shallow cereal/soup bowl would do).  For the 4-8 portion recipe, cook in an 8x8 brownie pan (I find a regular 9” pie plate is too small). If you have a 10” deep pie plate, you can try that. Skip to the end of this recipe for the two-person quantities.

Ingredients:

  • 3 large Gala, Fuji, Braeburn apples, peeled, cored, quartered and thinly sliced. I frequently don’t peel my apples.
  • 3 Tbsp. (45ml) maple syrup or light brown sugar (we like our maple syrup in New England and keep a quart in the freezer)
  • 1 tsp. cinnamon
  • 3 Tbsp. (45 ml) water
  • Pinch of salt

Cake Topping

  • 1+1/2 sticks butter (6 oz. or 170g) softened (Earth Balance is a good substitute)
  • ¾ cup sugar (6oz. or 170g)
  • 4 large eggs
  • 1 Tbsp. (15 ml) gluten-free vanilla extract
  • 1+1/3 cups (6+1/2 oz. or 175 g) Pamela's Artisan Flour Mix containing guar gum or King Arthur Gluten-Free All Purpose Flour (the regular brown rice, potato starch and tapioca starch blend)
  • 1/2 tsp. (3ml) xanthan gum added to brown rice flour blend (No need to add xanthan gum if you are using Pamela's Artisan Flour Mix as it already contains gum.)
  • 4 tsp. (20ml) gluten-free baking powder
  • Pinch of salt
  • ¼ cup (2 fl oz. or 60 ml) milk, water or buttermilk, even fruit juice.
  • ¼ - ½ cup sliced almonds (optional, but makes it look prettier and gives a contrasting crunch to dessert.)

Directions:

  1. Preheat oven to 375 degrees. Place the apples in an 8 x 8” brownie pan, with the maple syrup/brown sugar, cinnamon, salt and water.  Microwave for about 4 minutes until mix is hot and apples are softening. It is necessary to soften apples as otherwise they would collapse down as the cake is cooking. You can also half-cook apples on top of the stove. Spray baking dish with a gluten-free non-stick spray so the cake doesn't stick.
  2. Place all of the topping ingredients in a mixing bowl and beat with electric mixer for 2 minutes until well blended.  (In the old days, this mix would have been made by creaming butter and sugar, then slowly beating in the egg, and folding in flour.  With the advent of electric mixer and microwave for softening butter, this can be mixed all at once and is known as the all-in-one.)
  3. Gently spread filling on top of apples to cover completely. 
  4. Sprinkle optional sliced almonds on top if you want and bake in 375 degree oven for about 30-40 minutes until golden brown throughout. 
  5. Remove from oven, sprinkle with powdered sugar and serve warm or cold with cream. Or with sour cream mixed with honey or sugar to taste.  Actually, lite sour cream is less calories than heavy cream. We also enjoy vanilla Greek yogurt.

2-3 person quantity in 2 cup dish

Ingredients:

  • 1 large Gala, Fuji, Braeburn apple, peeled, cored, quartered and thinly sliced. I frequently don’t peel my apples.
  • 1 Tbsp. (15ml) maple syrup or light brown sugar (we like our maple syrup in New England and keep a quart in the freezer)
  • 1/2 tsp. cinnamon
  • 1 Tbsp. (15 ml) water
  • Pinch of salt

Cake Topping: 

  • 3 Tbsp. butter (1+1/2oz. or 43g) softened (Earth Balance is a good substitute)
  • 3 Tbsp. sugar (45 ml)
  • 1 large egg
  • 1 tsp. (5 ml) gluten-free vanilla extract
  • 1/3 cup (1+3/4 oz. or 45 g) Pamela's Artisan Flour Mix containing guar gum or King Arthur Gluten-Free All Purpose Flour (the regular brown rice, potato starch and tapioca starch blend)
  • 1/8 tsp. xanthan gum added to brown rice flour blend (No need to add xanthan gum if you are using Pamela's Artisan Flour Mix as it already contains gum.)
  • 1 tsp. (5ml) gluten-free baking powder
  • Pinch of salt
  • 1 Tbsp. (1/2 fl oz. or 15 ml) milk, water or buttermilk, even fruit juice.

Directions:

  1.  Same directions as above but slightly less cooking time, about 25 minutes.

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