Baked Mixed Berry Pudding with a Coconut and Almond Crumb topping
A simple, quick to prepare baked fruit pudding with an unusual topping. Ground almonds are mixed with chopped dates, eggs and a little non-dairy fat to make a not too sweet, soft crumb crust. The flavour of the berries is complimented by a pinch of ground cardamom rather than loaded with added sugar.
Ingredients
- 450 g frozen berries defrosted
- ½ tsp ground cardamom seeds
- 50 g non-dairy fat
- 2 medium sized free-range eggs
- 100 g ground almonds
- 100 g pitted dates chopped
- 1 tsp gluten-free baking powder
- 20 g coconut shavings
- 15 g pumpkin seeds
Instructions
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Preheat the oven to 200°C. Place the fruit in an ovenproof dish measuring approximately 25cm by 20cm. Sprinkle over the ground cardamom seeds.
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Mix the non-dairy fat and eggs together with a fork. It may look a little lumpy but that is okay. Stir in the ground almonds, dates, baking powder, coconut shavings and pumpkin seeds into the egg mixture until well combined. Dot the mixture on top of the defrosted berries. Spread with a fork as best you can. It does not need to look perfectly even.
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Bake the pudding for 20 minutes or until the topping is golden brown and the fruit is bubbling.
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Alternative serving suggestion: Use seasonal fruit such as sliced rhubarb, plums, blackberry, apple and peaches instead of frozen fruit.
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TIP: There are several types of cardamom and they taste different. Make sure to use ‘green’ cardamom. Cardamom pods are easier to find than cardamom seeds. To remove the seeds from green cardamom pods; simply crush the whole pods, remove the seeds and then grind in a pestle and mortar.
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TIP: Use butter instead of non-dairy fat if preferred.
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TIP: Grinding whole almonds rather than using ready ground increases the fibre content of ground almonds. They would work perfectly well in this recipe.