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Apple Pudding with Lemon Glaze

2 cups whole wheat pastry flour 
2 teaspoons baking powder 
1/2 teaspoon ground cinnamon 
1/4 teaspoon grated nutmeg 
1/2 teaspoon powdered ginger 
1 pinch sea salt 
1/4 cup olive oil 
1/2 cup brown rice syrup 
1 teaspoon vanilla extract 
1 cup soy milk 
1 each granny smith apple -- peel, core, diced 
1/2 cup unsweetened shredded coconut 
1/2 cup pecan pieces -- toasted 
1 each lemon -- great to zest 
1/4 cup brown rice syrup 

Lightly oil a 1 quart of pudding the basin and its lid. Combine the flour, baking powder, spices, and salt in a mixing bowl. Mix in the oil, rice syrup, and vanilla. Slowly mix into the soymilk to create a smooth spoonable cake batter. 

Fold in the apples, lemon zest, coconut, and pecan pieces. Spoon into prepared pudding basin. Seal the lid and place in the pan large enough to hold the basin with a generous amount of space around it. Add water to the pot to have cover the pudding basin. Cover the pot and bring to boil over medium heat. Reduce the heat to low and simmer for two hours, adding more water to the pot after one hour if necessary. The water level needs to be maintained to ensure the moisture of the pudding. 

Carefully remove the pudding basin from a large pot and set aside to cool for ten minutes. Remove the lid and loosen the pudding from the sides by gently running a knife around the rim. Place a plate over the pudding and invert the basin onto the plate. Remove the basin and set the pudding aside to cool completely. 

Heat the lemon zest and rice syrup over medium heat until it foams. Spoon the glaze over the pudding, lowering its to run down the sides. 

Garnish with fresh lemon slices. 


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