Apple Gingerbread pudding - gluten free

I think it must be the cusp season for apples as recently I have noticed that many of the eating apples in the fruit bowl aren't lasting for very long before starting to go soft. So here's another recipe that uses up apples that are slightly past their best, I hate waste.

This pudding is ideal served with custard, cream, creme fraiche or ice cream and the slight spicing of the sponge is great when there is still a slight nip in the air.This is a twist on the classic Eve's Pudding and made gluten free by switching out the flour for gluten free flour.

What you need

• Oven proof dish (I used a Pyrex pie dish)
• Oil spray
• 6 eating apples- peeled, cored and chopped into bite sized pieces
• 3 tbsp soft brown sugar
• 50g quality vegetable margarine or softened butter
• 1 tbsp maple syrup
• 1 tbsp golden syrup
• 7 tbsp skimmed milk
• 2 free range eggs - beaten
• 225g plain gluten free flour
• 1 tsp mixed sweet spice
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp baking powder

What you do

• Pre heat oven to 180C
• Oil spray the baking dish
• Place the chopped apples in the prepared dish and sprinkle with the soft brown sugar
• Melt the syrups and margarine / butter and allow to cool, then add the milk and the beaten eggs
• Pour this into a large bowl and sieve on the flour, spices and baking powder , mix together until well incorporated and pour over the apples and level.
• Place in the oven and bake for 45 minutes or so until golden and well risen.
• Serve hot or cold.

I am linking up this post to Credit Crunch Munch created by Fuss Free Flavours and Fab Food for All and hosted this month by Jo's Kitchen. A monthly challenge for frugal food, this post using rapidly ageing apples.