Apple, Rosemary & Olive Oil Pudding

IMG_0319

Here is a beautiful dessert for you to make for any special occasion. This is an old family favorite adapted from an original recipe of Maggie Beer’s.   We have replaced the sponge cake part of her recipe with our Raspberry cupcake batter, to make it Paleo friendly, gluten, dairy, refined sugar & nut free. This received full raves from our families.

Apple, Rosemary & Olive Oil Pudding
Here is a beautiful dessert for you to make for any special occasion. This is an old family favorite adapted from an original recipe of Maggie Beer’s. We have replaced the sponge cake part of her recipe with our Raspberry cupcake batter, to make it gluten, dairy, refined sugar & nut free.
Write a review
Print
Apple Filling Ingredients
  1. 4 large granny smith or pink lady apples (peeled, cored and cut into thin wedges)
  2. 2 cups of verjuice (or 1 cup white wine with 1 cup water)
  3. 2 tabs of finely chopped fresh rosemary
  4. 2 teas of Olive Oil
Sponge Ingredients
  1. 3/4 cup coconut flour
  2. 3/4 cup arrowroot
  3. 3/4 cup maca oil (olive)
  4. 1/2 cup pear puree
  5. 1/3 cup raw honey
  6. 6 eggs separated
  7. 1 tsp cream of tartar
  8. ¾ tsp baking soda
  9. 1 teas vanilla
  10. 1/2 tsp salt
Apple Filling Instructions
  1. Place apples in saucepan with other ingredients.
  2. Bring to the boil over high heat.
  3. Reduce to low heat and simmer for 10mins until tender. Drain.
  4. Place in buttered round 20cm pudding basin or baking dish.
Sponge Instructions
  1. Whisk oil, egg yolk, honey, pear puree,
  2. Beat egg whites and cream of tartar to stiff peaks
  3. Mix flours, baking soda and salt
  4. Mix the flours into the egg yolk mix and beat until fluffy
  5. Fold through the egg white in 3-4 batches
  6. The consistency is very white and fluffy.
  7. Spoon over poached apple.
  8. Bake at 170c for about 45 mins or until sponge is cooked through.
Pinkfarm https://www.pinkfarm.com.au/

IMG_0317