Esme’s Old Fashioned Apple and Rhubarb Pudding
This recipe for Esme’s Old Fashioned Apple and Rhubarb Pudding is heavily adapted from Yotam Ottolenghi’s book “Plenty More.”
I have modified his recipe, but he is a source of inspiration, with his style of less is more cooking. He is not a vegeterian, just a man who loves his vegetables, and I have given his book to many a paleo eater.
His recipe had a lot of sugar. I eat so little sugar that I now find fruit sweet, and sugar sickly sweet. Having said that, I do think that desserts should be sweet, so have used some local honey.
I have also substituted eggs for duck eggs. Duck eggs make baked goods so light and fluffy. They are also a nutritional powerhouse, and tend to be better tolerated, than chicken eggs. It is remarkable to me that the pudding type top here is so light and fluffy with no flour to be seen and I thin the difference is the duck eggs.
I have also used some Australian Strawberry Gum (Eucalyptis Olida) powder, although given Ottolenghi’s original option which is Fresh Sage.
If you are in Australia then consider hunting down some Strawberry Gum. It is not only extremely high in anti-oxidants, but it has a strawberry, almost bubble gum flavour, which gives the fruit in this dish an almost etherial quality.
I have also swapped out almonds for macadamias. I live near the macadamia capital of Australia (so the sign says) so have a good fresh supply from my local market. Macadamias are also a good source of omega 3 and omega 7.
There is no water or liquid in this recipe. Instead the grated apple provides the liquid, and the pudding top soaks it up, providing a sweet pudding. The pudding batter can also be doubled if you want to have your cake and eat it to!
I think Christmas is the perfect time to have comfort food, that reminds us of our grandmothers, and this dish remind me of mine. It is good old fashioned baking only without the flour.
- 100 g Unsalted Butter
- 60 g Raw Honey
- 100 g Macadamias
- 1 medium Duck Egg
- 700 g Green Apples
- 250 g Rhubarb
- 40 g Banana Flour
- 10 g Australian Strawberry Gum
- Preheat the oven to 170 degrees celsius (150 if fan forced)
- Place the butter, honey, macadamias, and duck eggs in the food processor, and process for about 5 minutes until the batter is smooth, scraping down the sides of the bowl as needed.
- Place the grated apple, cut rhubarb, banana flour (or other flour) and australian strawberry gum (or Fresh Sage) into a large bowl and mix through.
- Transfer to a round, high-sided ovenproof dish, about 18cm in diameter.
- Press down firmly with your hands. Use a spatula to spread it out to form an even covering about 1.5cm thick.
- Place the pudding in the oven, uncovered for 1.5 - 2 hours, until the batter has formed a thick crust. Remove from the oven and leave to cool for about 10 - 15 minutes. Then Serve.