Gluten Free Rhubarb and Cherry Pudding

The fresh fruits available at this time of the year is truly wonderful.  Whilst all of the summer fruits are delightful eaten fresh from the fruit bowl, I do like to mix things up a little and try baking with them.

I had a beautiful bunch of rhubarb and the remnants of a punnet of cherries that needed to be eaten.  Rather than have them go to waste, I thought that these two ingredients would compliment each other in a pudding.  I reduced the amount of sugar in the original recipe using honey to sweeten the rhubarb which is so delicious.  You simply must try this recipe for yourself.

Gluten Free Rhubarb and Cherry Pudding 

based on a Margret Fulton recipe for Rhubarb and Orange Pudding

1 1/2 cups of chopped rhubarb
1 cup of de-seeded cherries cut in half
3 tbsp of honey
2 tsp lemon zest
1/4 cup of caster sugar
60g of unsalted butter, softened
1 egg
3/4 cup of gluten free self-raising flour
1/4 cup of milk

Grease a small baking dish.

Preheat the oven to 160 degrees fan forced.

Place the rhubarb and cherries in the greased baking dish and sprinkle on half of the lemon zest.  Drizzle the honey over them and stir through so that everything is coated in the honey.

Cream the butter and the sugar together with the lemon zest.  Add the egg and combine.

Stir in the gluten free SR flour alternating with the milk until both are combined.  It is easier if you add the milk last rather than the flour, as it is easier to mix in.

Pour over the fruit and smooth out.  It is a fairly thick mixture so it will not cover all of the fruit evenly. I let some of the rhubarb or cherries stick through the pudding batter and some areas are not covered at all.

Place in the oven and bake for approximately 40 minutes until golden on top and rhubarb/cherry mixture is bubbling around the edges.

Cool slightly before serving with cream, gluten free ice-cream or homemade gluten free custard.

Serves 4 generously.


monica@loveglutenfreeaustralia