GLUTEN-FREE PLUM AND HAZELNUT PUDDING
Plums and hazelnuts seem to have been made for each other. Certainly in this pudding they make a great team, providing a juicy, fruity base and a crisp friand-like topping. And with a dollop of something creamy it’s delicious.
It has won universal appeal with my family – old, young and otherwise. And they’re a discerning lot. (Do I mean fussy?)
Anyway, me, the rels and this dessert? Made for each other!
Caren
PLUM AND HAZELNUT PUDDING
Serves 6-8
600 gm plums, dark or light fleshed, or a mixture
60 gm caster sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
65 gm Revenge No.2 Gluten-Free Almond Flour
185 gm icing sugar, sifted
120 gm hazelnut meal
Large pinch of salt
150 gm egg whites, from 4-5 large eggs
175 gm unsalted butter, melted and cooled
Preheat oven to 185°C fan-forced. Generously grease a 26cm x 18cm oval ceramic dish, or similar.
Remove the stones from the plums and cut the flesh, with skin on, into 1cm wedges. Place in a bowl with sugar, cinnamon and vanilla. Set aside while you prepare the other ingredients.
Combine the flour, icing sugar, hazelnut meal and salt in a large bowl.
In a separate bowl lightly whisk the egg whites until just frothy. Stir in the flour mixture in batches along with the butter. Do not over mix.
Place the plum mixture in the base of the prepared dish and top with the hazelnut mixture. Bake for 40 minutes or until the top is golden brown and the fruit is bubbling. Cover loosely with foil if the top is browning too much.
Set aside for 10-15 minutes then serve with a bowl of whipped cream or some ice cream.
TIPS:
When plums aren’t available try other fruits such as poached rhubarb, maybe mixed with strawberries or pears. And for variety, almond meal could be used instead of hazelnut meal, and cardamom instead of cinnamon. Yes, this is the ideal recipe for experimenting.