Cottage pudding is a basic fruit pudding that’s often used to make fruit puddings. It’s a lot like my recipe for blackberry pudding. Very easy to make, the consistency of a muffin batter, it can be used to top a variety of fruits or can be baked on its own and served with sauce such as my mother’s hard vanilla sauce, or a fruit coulee. If you’re looking for a fairly quick and easy to make dessert, a fruit cottage pudding is a good answer. Delicious with any kind of whipped topping, sauce, or frozen vanilla dessert. Serves 8.
Preheat oven to 375 degrees. In the bottom of an 8″ cake pan, pour:
1/4 cup avocado oil or spread 1/4 cup vegan butter or margarine
Spring the fat with:
1/4 cup date sugar
Line the pan with fruit slices. I used plums cut in half and then eighths to fit between the halves but all slices works just as well. Cut and place cut side down:
5 plums (be sure to remove the pits first!)
Sprinkle with:
2 teaspoons cinnamon
Set the pan aside and make the pudding. In a small bowl make the flax gel by combining:
1 tablespoon ground flax
3 tablespoons hot water or aquafaba
Set aside for about 3-5 minutes. In a medium size bowl combine:
1 1/2 cups all-purpose gluten-free flour
2 teaspoons baking powder
1/2 cup date sugar
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon cinnamon (feel free to use more to your taste)
1 teaspoon sea salt
Once dry ingredients are combined, add:
1/2 cup avocado oil (or melted vegan butter or margarine)
2/3 cup non-dairy milk
1 flax gel from above
Stir to combine until incorporated, batter should be the consistency of muffin batter. Spread over the fruit and bake for 30-40 minutes or until a toothpick comes out clean. Serve hot or cold.
cookingwithoutallergens 
Looks tasty!
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