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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
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Gluten Free Rhubarb Pudding Cake

Serves 8

I cooked this in 2 dishes firstly ‘cos its easier and secondly people never eat as much as you think they might it is very rich.


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600g (24 oz app) mixed dried fruit
8 tbsp red wine or raspberry cordial
½ tsp ground cinnamon
1 tsp ground mixed spice
1 lemon, rind and juice
1 orange,  rind and juice

125g (5 oz) soft dark brown sugar
2 tbsp treacle
1 banana mashed (or if you prefer a grated cooking apple)
75g (3 oz) rice flour flour,
100g (4oz) chickpea flour
75g (3 oz) gluten free bread, crumbed
6 tbsp vegetable oil

The day before you want to cook this you need to prepare the fruit:  Zest the orange and lemon  or grate the rind finely, put into a large bowl together wth the dried fruit – whatever combination you like or just a plain bagged mix.  Add the cinnamon and the mixed spice together with the orange and lemon juice and the wine.  Leave to meld together and take up the liquid.

Next day ( or could be morning to evening) mix in the second set of ingredients – might look very soft but don't worry.  Leave to stand for 5 minutes while you grease or line with cake liners two glass /microwave proof bowls  ( 700cl / 1 pint each  approx)

Transfer the mix to the bowls and cover with cling film/ saran wrap – with a few small air holes in and cook on full power for 4 minutes, allow to stand for 5 minutes and then cook for a further 4 minutes. Allow to stand for at least 10 minutes before removing from the oven.  Repeat with second pudding.  Ready to serve  or keep for up to 10 days.  

To reheat, microwave for 2-3 minutes allow to stand for a 3 minutes before serving.