Breadless Bread Pudding

Vegetarian, parve

This easily serves 12

An Autumnal recipe; the consistency of this when baked is reminiscent of an old fashioned baked bread pudding. It is excellent warm with custard, or can be served cold with stewed fruit or even just by itself. We use honey in this recipe for sweetness as opposed to sugar.

I tend to make either a 25cm (10 inch) round cake plus a 500g (2lb) loaf tin so I can eat one and freeze one. This mix will also do 3 x 500g (2lb) loaf tins. The secret is to cook it at a lower temperature but for longer to get the desired texture. For ease use a food processor and a very large bowl for the mixing

500g (18oz) pumpkin
500g (18oz) cooking apple
340g (12oz) jar of runny honey
170ml (6fl oz) sunflower oil
340ml (12fl oz) warm water
1 tsp ginger either powder or grated
2 tsp of cinnamon powder
250g (8oz) dried mixed fruit (I use an exotic mix if available)
500g (18oz) rice flour
4 tsp g/f baking powder
4 large eggs

Grate the pumpkin and the apples in a food processor.

Transfer this to the mixing bowl. Gently warm the honey so it pours easily and pour into the pumpkin mix. Fill the jar with warm water, pour this in and then half fill the jar with sunflower oil and pour this in.

Mix all these together carefully, now add the ginger, cinnamon and dried fruit and stir. Leave for 10 minutes.

Meanwhile preheat the oven to Moderately slow, 140ºC Fan, 160ºC, 300ºF, Gas Mark 3. Line and grease the cake tins.

Return to the mixture and add the eggs, the baking powder and half the rice flour, mix and then slowly add the rest of the rice flour. The mix will easily pour into the cake tins. Pour in this fairly runny batter.

Bake for about 1hr 30 minutes until cooked through. Test with skewer. Check after an hour and if turning too dark cover with foil.

Breadless Bread Pudding aka Pumpkin & Apple Cake