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October 03, 2018

These delicious puddings take next-to-no-time to prepare and taste amazing! 

Serves: 4

Prep time: 15 minutes

Cooking time: 25-30 minutes


For the puddings -

  • 100g instant polenta
  • 100g ground almonds
  • 50g gluten-free plain flour
  • 75g coconut sugar
  • 1 teaspoon baking powder
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 75ml olive oil
  • 75ml almond milk

For the blackberry & pomegranate glaze -

  • 200g blackberries
  • 3 tablespoons maple syrup
  • 2 tablespoons Active Edge Pomegranate Concentrate
  • 2 tablespoons cornflour

Get making!

  1. Preheat the oven to 180 degrees C and grease 4 x 150ml pudding tins.
  2. Mix together the polenta, ground almonds, flour, coconut sugar, baking powder and lemon zest in a bowl.
  3. Pour in the olive oil, milk, vanilla and lemon juice and mix to combine and form a batter. Set aside.
  4. Meanwhile place the blackberries in a pan with the maple syrup and pomegranate concentrate and simmer for 5 minutes until softened. Mix the cornflour with 2 tablespoons water and pour in. Cook for a couple more minutes, stirring well so the sauce thickens.
  5. Spoon the blackberries and some of the sauce between each tin in a generous layer then pour over the batter to reach the top.
  6. Bake for 25-30 minutes until risen and golden. Leave to cool for 15 minutes then run a knife around each one and turn upside down onto a plate. Enjoy either hot or cold.