Plums! If you get a really super-ripe, juicy one, it can pretty majestic. When I moved into my house here in Avalon about 8 years ago, we had a massive plot full of rubble, grass and invasive non-native weeds. One of the first things I did (one of the first things I always do when moving somewhere new) was plant a good old, reliable, heavy cropping Victoria Plum tree. I don’t know how she does it, but she has been bearing a mighty harvest of plums ever since. As I write, it’s late August and she’s wildly overflowing with ripe plums. I am having such a great time with plum recipes and can’t contain myself any longer. So here goes…
This ‘Plum Pudding Pie’ (which is somewhere between a pudding/cake and a pie) is an excellent way to create a bit of kitchen alchemy and enjoy this simply lovely fruit. Being gluten-free, it’s surprisingly light. It serves wonderfully as a hot pudding straight out of the oven, either completely by itself or with vanilla or coconut sauce. It also works really well as a cold pie dessert or healthy lunchbox snack.
- 50g brown rice flour
- 50g tapioca flour
- ½ teaspoon vanilla extract
- 2 tablespoons rice syrup
- 1½ tablespoons coconut oil
- 10 ripe, juicy plums
- 50g rice flour
- 25g ground almonds
- 25g tapioca flour
- ½ teaspoon ground cinnamon
- ½ teaspoon bicarbonate soda
- 25ml brown rice syrup
- 50ml coconut oil
- 40ml rice milk
- ½ teaspoon apple cider vinegar
Step one: Make the Pastry
- Coconut oil solidifies like butter below 24°C (76°F), so you will need to melt it if it isn't warm enough. Melt by placing the coconut oil near a heat source/warm windowsill for a while. It begins to turn to liquid oil at 24°C (76°F).
- Measure and mix the rice and tapioca flour together in a mixing bowl.
- Create a 'well' in the middle of the flour and then add the rice syrup, coconut oil and vanilla extract. Using a metal spoon, mix the pastry ingredients together. You'll probably need to work this for a minute or two (using the back of the spoon to press down and help ingredients combine). After a while, use your hands to bring the pastry together into a dough ball.
- Splash a little dash of melted coconut oil onto your baking dish and rub all over the dish.
TOP TIP: When making pies, I find it best not to try and roll out gluten free pastry in the conventional way with a rolling pin. It falls apart too easily. Instead, it works well to simply press it in the dish...
- Take your whole dough ball and evenly press it into a round, oven proof tart dish (approx 6 - 7 inches in diameter). If you have one with a pop out bottom, then great - although it's not essential. You will also need to push it up the sides as in the photo. If it's too thick in one place, just press down and allow the pastry to re-distribute. Spend a couple of minutes with this and enjoy the process of molding your own conscious creation.
Step two: Prepare the plums and pre-heat the oven
- Take about 10 ripe, juicy plums. Leave on the skins but take out the stones. Slice up and place into the pastry.[cap id="attachment_2173" align="alignright" width="300"][img src="https://www.kindearth.net/wp-content/uploads/2014/08/Plum-Pudding-Pie_z-300x200.jpg" width="300" height="200" class=" size-medium" title="Plum Pudding Pie inside"]Placing the plums in the pastry lined dish before adding the topping[/cap]
- Now is a good time to turn on the oven to pre-heat. Use gas mark 6 (200˚C/400˚F).
Step three: Make the pie topping (the topping is essentially a gluten-free cake mixture).
- Mix all the dry topping ingredients together in a mixing bowl.
- Mix the wet topping ingredients together in a jug and then add to the dry ingredients. Quickly stir all ingredients together with a spoon, making sure that everything is evenly mixed together. Pour the topping on top of the plums and make sure it distributes evenly throughout the pie.
- Place on the middle shelf in your pre-heated oven and cook for approximately 35 minutes or until lightly tanned on top. Don't over bake it, and remember that oven's vary a bit. If in doubt, cook at a lower temperature and leave in a little longer.
This serves wonderfully as a hot pudding straight out of the oven, either completely by itself or with vanilla or coconut sauce. Being gluten-free, it can be a little delicate when it is hot, so be gentle when handling it. Plum Pudding Pie also works really well as a cold dessert - in which case, let it cool down completely in the baking dish before cutting and serving. This pie will firm up nicely upon cooling, making it much easier to handle.
Enjoy with love!
If you ove what you see here then be sure to check out my recipe book. It has nearly 100 easy, original and delicious vegan, wheat-free recipes made without refined sugar. All developed with love; tried and tested from working for many years as a conscious retreat chef.
Here’s the link: Trinity’s Conscious Kitchen Recipe Book