The New 3 R’s: Retro Recipe Revisited

We have an old family recipe for Cottage Pudding. It is from my grandmother’s family and she may have been the first to write it down (mostly for the grandchildren so that we could enjoy this after moving away from home). I have altered this over the years as we moved to gluten free (GF) and then substituting in healthy fats and now raw sugar in much lower quantities. Through all these changes this has continued to be a family favourite.

The New 3 R’s: Retro Recipe Revisited

Basic Cake Batter

• 1 1/3 cups flour (I use a GF combo, listed below)
• 1/2 cup organic raw cane sugar (although still sugar it still contains essential minerals)
• 3 tsp baking powder
• 1 tsp xanthan Gum (when using GF flours, it is beneficial to add 1 tsp xanthan/cup of flour)
• 1/2 tsp salt

Mix together and cut in

• 1/4 cup coconut oil (in its solid form-replacing shortening)

Make a hollow

(this is a retro term for creating a hole in the mixture) and add:

• 1 egg
• 3/4 cup non-dairy milk (I enjoy coconut)

Stir just until blended.

Spoon over fruit combo below

• 2 cups fruit (I used Rhubarb because it is in season but use any fruit you desire)
• 1/4 cup organic raw cane sugar
• 1 tsp fresh lemon juice

With rhubarb I sprinkle the top of the cake batter with nutmeg.

Bake for 45 minutes at 350 degrees.

GF Flour Mixture
My flour combo includes 2 parts brown rice flour, 1 part arrowroot powder and 1 part GF flour of your choice—quinoa, garbanzo bean, any of the grasses-like teff.  Any of these will increase the protein content of your flour.

Enjoy!

Linda