Strawberry Pan Pudding
Servings: 4
This Strawberry Pan Pudding has become my family's all time favourite dessert. Super easy to make and uses just basic pantry staples.
Ingredients
- 115 g butter
- 150 g strawberries (hulled and chopped if large)
- 1 tbsp rice malt syrup, honey or maple syrup
- 75 g rapadura sugar (¼ cup – ⅓ cup) to suit your taste
- 120 ml milk (of choice) (½ cup)
- 1 tsp vanilla essence - or paste
- ½ tsp sea salt
- 1 tsp baking powder
- 130 g wholemeal spelt flour (1 cup)
Instructions
- Preheat the oven to 180º C/350°F (fan forced).
- Place the butter in a medium size non stick or cast iron pan (approx. 22cm) over a low heat to melt.
- In a medium-sized bowl place the strawberries and sweetener and macerate with a potato masher so they are a bit broken up. Set aside.
- In a mixing bowl whisk the rapadura, milk, vanilla, sea salt and baking powder until well combined. Pour in the melted butter and whisk some more.
- Fold in the flour gently until just combined.
- Place the batter back in the pan that you melted the butter in. Top with the strawberries and cook in the oven for 20-25 minutes until golden (the middle should be set and the berries jammy).
- You can slice or spoon out of the pan.
Serve
- As is, or top with double cream, creme fraiche, yoghurt or icecream.