I like to cook with what I have. And this healthy fruit pudding can be made with practically anything.
Of course, I used my garden-fresh organic rhubarb. With this recipe, I also transformed the bread end collection from our freezer from trash to treasure.
- any size oven-proof dish with cover
- enough fruit to half-fill the dish
- enough starch (wholegrain bread crumbs, oats with a bit of flour, etc) to fill to the top (or a bit over)
- liquid, spices and sweetening
I used a large dish (my new/old Corningware 2.5L) and:
- 3 cups rhubarb
- 2 cups sliced canned apple
- 1 ripe banana
- 1 tsp baking soda (reduces the sugar needed)
- 1/2 cup water
This gave me time to do more preparation.
When all the fruit is ready, add it to the cooking dish.
Does your family eat bread ends? Yeah, I know. We always have collections of them in the freezer. I grated these into crumbs using the food processor - that filled the rest of the dish. If I'd needed more, I would use dry oatmeal and no more than 1/2 cup ww flour.
When all the starch is ready, add it on top of the fruit.
I like to mix my fruit in with my starch, but you might choose to layer instead.
Spices (optional but recommended)
1/2 tsp of cinnamon, nutmeg, and/or ginger stirred into the mixture
In a small bowl or jug combine:
- 3C (approx) liquid - water, juice, or any milk substitute depending on how rich you want it
of choice to taste - since I used rhubarb, I needed lots more sugar
than for just bananas and apples. One source suggests adding 1/2 cup of
sugar for 3 cups of rhubarb.
I always add sweeter fruits along with the rhubarb to reduce the processed sugar needed. Raisins and dates give lots of sweetness.
I use a couple of Tbsp of blackstrap molasses along with plain sugar to add flavour and important vitamins and minerals
- 1 tsp vanilla (optional)
- 3 Tbsp custard powder (optional) - this results in the pudding setting solidly. You will have a crumblier but still very nice dessert without it.
Cover and cook in the microwave on high for about 10 minutes.
(I put the cooking dish on a dinner plate to catch bubbly drips.)
|Served with a fresh garden strawberry and covered with soy yoghurt and the most delicious caramel soy topping (won from Angel Food and going on the shopping list).|
Have more bread ends? Stay tuned for my vegan stuffing recipe, just in time for Thanksgiving.