Maple and Berry Pudding Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
By: Cuisine l'Angélique
SERVINGS: This recipe gives you a baked pudding in an 8-inch square pan or 11 maple muffins.
- 260 g (2 cups) cherries, fresh or frozen, pitted
- 130g (1 cup) fresh or frozen strawberries
- 130g (1 cup) raspberries, fresh or frozen
- 30 g (1/4 cup) maple sugar
- 1 box of maple chiffon cake mix from Cuisine l'Angélique
- 5 large eggs, separated
- 160 g (1/2 cup) maple syrup
- 65 g (1/4 cup) plant-based milk substitute
- 65 g (1/3 cup) light olive oil
- 7.5 ml (1 1/2 tsps) vanilla extract
- 3.5 ml (3/4 tsp) cream of tartar
- Preheat the oven to 180 °C (350 °F).
- Place cherries, strawberries and raspberries in an 8”x 8” (20 cm x 20 cm) oiled pan. Sprinkle maple sugar on top. Set aside.
- Put the cake mixture in a large bowl. Add egg yolks, maple syrup, plant-based milk substitute, olive oil and vanilla. Beat with an electric mixer at maximum speed or in a stand mixer with a flat paddle at medium speed for about 5 minutes.
- In another bowl, beat the egg whites. Start gently, add the cream of tartar, then beat at maximum speed until stiff peaks form.
- Gently fold the egg whites into the flour mixture with a spatula. Don't stir... that's the secret to a successful chiffon cake!
- Spread half the batter over the fruit. Sprinkle half of the maple flakes on top.
- Divide the other half of the batter into muffin pans lined with paper moulds. Sprinkle remaining maple flakes on top of each muffin.
- Cooking pudding: Bake on the centre rack for about 45 minutes or until a toothpick inserted in the middle comes out clean.
- Cooking muffins: Bake on the centre rack for about 20 minutes or until a toothpick inserted in the middle comes out clean. Unmould directly out of the oven and allow to cool on a wire rack.