Pineapple and Coconut Bread Pudding

January 8, 2016

Hating to turn up as a guest empty handed and knowing that almost every household already has a Christmas pudding on their desert menu, this was my contribution on Christmas day. Give it a go!

½ cup soy bran
1 tin sliced pineapple
½ cup coconut slices
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon sweet mixed spices
1 generous desert spoon lemon curd
1 teaspoon xanthan gum
½ cup brown rice flour
½ cup soya flour
Water/milk as needed
Cinnamon powder

Preheat the oven to 180 degrees C and grease a 20cm wide, 4cm deep round cake tin with coconut oil or organic butter. Empty the pineapple and juices into a large mixing bowl. Mash the pineapple pieces with your finger tips until it becomes quite shredded. Add the sliced coconut to the bowl and the remaining dry ingredients. Mix well using a large spatula or mixing spoon. Spoon the lemoncurd into the mixture and keep mixing. Gradually mix in the milk until you have a smooth, moist batter. Empty the batter into the cake tin and use the back of a large spoon to spread the batter evenly across the tin. Sprinkle the cinnamon over the top and pop it in the oven for about 15 minutes. Enjoy hot or cold with custard, cream, yoghurt or ice cream!

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