What better way to kick off the new year than with a new free-from pudding recipe. This one is gluten-free, dairy-free and there’s no added sugar either – so it feels quite virtuous. It was developed by regular Can I Eat There contributor Patti Sloley, of the Novelli Academy. Patti is from Ghana and runs an African cookery course at the academy. Many of her recipes are naturally free from many of the 14 allergens and all of them are totally delicious. This guava and plantain pudding recipe is no exception. Patti is a huge fan of plantain and has dedicated a whole book to it – A Date With Plantain. Plantain is a versatile ingredient that works well with sweet and savoury dishes – it is also cheap and packed with goodness. This pudding recipe is very easy to follow and quick to make – the end result is stunning. Definitely worth a try.
· 2 black over-ripe plantains
· 1 tsp mixed spice
· 115g/4oz sultanas
· 1 tsp grated nutmeg
· 1 tsp vanilla extract
· 1 tin guava halves, drained, de-seeded and chopped
· 2 tbsp rapeseed oil
· 150g/5oz plain gluten free flour
· 2 tsp baking powder
· 1tsp cinnamon
· Preheat oven to 180°C/fan 160°C/350°F/gas 4.
· Peel, slice the plantain lengthways and remove the seeds. Place in a bowl and mash with a fork. Add the mixed spice and nutmeg, sultanas, vanilla extract, guava and olive oil and gently mix. Sieve in the gluten free flour and baking powder and gently mix again.
· Pour into a greased loaf tin and bake in a pre-heated oven for about 50-60 minutes or until a skewer inserted into the middle comes out clean
. Serve warm with your favourite dairy free ice cream or whipped coconut cream. It’s equally scrummy with freshly sliced mango, tinned pear halves and blueberries.