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Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF
Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF

Before you jump to Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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We hope you got insight from reading it, now let’s go back to vickys apple cinnamon swirl pudding, gf df ef sf nf recipe. To cook vickys apple cinnamon swirl pudding, gf df ef sf nf you only need 11 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF:
  1. You need brown sugar (a loose 1/3 cup)
  2. Prepare ground cinnamon
  3. You need granulated sugar
  4. You need sunflower spread / butter
  5. Provide vanilla extract
  6. Prepare gluten free blend / plain flour (1 & 1/2 cups)
  7. Provide baking soda / bicarb
  8. You need xanthan gum if using a gf flour blend
  9. Take rice milk or light coconut milk
  10. Take apple puree
  11. You need medium apple, diced into small chunks
Instructions to make Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & flour a standard 9 x 5 loaf tin
  2. Mix the brown sugar and cinnamon together and set aside
  3. Cream the granulated sugar and sunflower spread together until light and fluffy, then mix in the vanilla extract
  4. Add in the milk and apple puree then sift in the flour, baking soda and xanthan gum if using together, stirring into the creamed mixture until just combined
  5. Gluten free flour is thirsty so add more milk if you need it, the consistency should be thick like a banana bread batter
  6. Pour half of the batter into the loaf tin and spoon a line of the cinnamon sugar down the centre
  7. Use the end of the spoon or a clean finger to gently swirl the cinnamon mixture around a little
  8. Now evenly spread half of the diced apple on top and pat in slightly
  9. Pour the rest of the batter on top of the apple layer
  10. Repeat the cinnamon sugar line and swirl it, then gently pat the last of the apple into the top of the cake. Save a pinch of the cinnamon mixture for sprinkling over the very top
  11. Bake for 70 minutes, the top should be caramelized and the cake pulled in from the edges of the tin
  12. Let stand in the tin for 10 minutes for the outside to set enough to be able to release, then run a sharp knife around the edge and remove from the tin
  13. Serve immediately with hot custard poured over, it will be slightly gooey in the middle - - https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free

Recipe: Delicious Indonesian-style Coconut Black Rice Pudding with Mango - vegan. Steamed puddings are a wonderful way to use seasonal fruit in a knock out dessert. They are very popular in Britain and are beginning to make inroads in other parts of the world. They are as satisfying as any cake and absolutely beautiful when upturned, steaming. Apple Cinnamon and Barley Flummery Pudding is an unusual treat.

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