Fig & Almond Pudding with Raspberries
Servings : 6 people
Description
French summery gluten free dessert with figs, almonds and raspberries. Serve at room temperature or chilled for breakfast.
Ingredients
- 90 g (3oz) Butter (unsalted) softened
- 75 g (2.5oz) Icing/Confectioner's sugar
- 3 Organic eggs
- 90 g (3oz) Ground almonds (almond flour)
- 4 g (heaped tsp) Cornflour (Cornstarch)
- 3 Large figs
- 12 Raspberries
- few macaron shells (optional - for decor)
Instructions
- Preheat oven to 200°C/400°F/180°C fan/Gas 6. Butter a round gratin or brownie dish (about 20cm diameter).
- In a large bowl, whisk the butter and sugar together and when light and creamy, whisk in the eggs, ground almonds and cornflour until well mixed together.
- Pour the mixture into the gratin dish and press in 2 sliced figs and half of the raspberries.
- Bake for 20 minutes and set aside to cool.
- When cool, decorate with a chopped fig, the rest of the raspberries and dust with icing/confectioner's sugar. Add a few macarons for that finishing touch.
Notes
Serve at room temperature, not cold. Delicious next day for breakfast!
And if you want that extra few dollops to make a figgy pudding, then top with tiny spoonfuls of fig jam.
And if you want that extra few dollops to make a figgy pudding, then top with tiny spoonfuls of fig jam.