This was actually a cake attempt but it didn’t work out quite as planned, so I covered it in custard which let’s face it, saves a…more
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50 grams brown sugar (a loose 1/3 cup)
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1 tsp ground cinnamon
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150 grams granulated sugar
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112 grams sunflower spread / butter
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2 tsp vanilla extract
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210 grams gluten free blend / plain flour (1 & 1/2 cups)
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1 tsp baking soda / bicarb
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1/4 tsp xanthan gum if using a gf flour blend
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80 ml rice milk or light coconut milk
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100 ml apple puree
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1 medium apple, diced into small chunks
Steps
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Preheat the oven to gas 4 / 180C / 350°F and grease & flour a standard 9 x 5 loaf tin
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Gluten free flour is thirsty so add more milk if you need it, the consistency should be thick like a banana bread batter
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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
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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