Gluten-free boysenberry and pear pudding

Nici Wickes' gluten-free boysenberry and pear pudding recipe is wonderfully textured, with gritty cornmeal in the sponge topping and soft fruit beneath. Serve warm with plenty of soft whipped cream

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 425 gram can boysenberries (or 1½ cups fresh or frozen)
  • 2 pears, cored and chopped
  • 1/2 cup Orgran All Purpose Plain Gluten-Free Flour
  • 1/4 cup fine cornmeal
  • 1 1/2 teaspoon baking powder
  • 50 gram butter
  • 2 tablespoon honey
  • 1 teaspoon lemon zest (optional)
  • 1 tsp Orgran No Egg™ Egg Replacer
  • 2 tbsp water
  • 1/3 cup milk
  • whipped cream, to serve


  • 1
    Preheat oven to 200°C. Butter a medium-sized ovenproof dish.
  • 2
    Drain the boysenberries, then spoon the fruit and half the juice into the prepared dish. Add the pears. Place in the oven to get hot and while they heat, make the topping.
  • 3
    Whisk the flour, cornmeal and baking powder in a bowl.
  • 4
    In a small pot, melt the butter, then whisk in the honey, lemon zest, and pre-combined No Egg™ Egg Replacer and water. Mix well, then pour into the dry ingredients, stirring to combine. Stir in enough milk to make a thick, smooth batter. Spoon over the fruit and drizzle with some of the remaining berry juice.
  • 5
    Bake for 20 minutes or until topping is golden brown and cooked through. Cool for a few minutes. Serve with whipped cream.


For dairy-free, substitute butter for coconut oil and milk for almond milk. The lemon zest gives the topping a lovely, citrusy lift, but by all means leave it out if you haven't any lemons.

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