Yay! It’s autumn! Leaves on the ground, a chill in the air and a yummy pudding for your tummy.

I like to keep my baking really simple because I do not excel at it. I’ve lost count of the amount of desserts I’ve tried to make and they have turned out as a pile of slop. Tasty slop mind.

Ingredients for filling:

• 5 stems of fresh rhubarb or a bag of frozen. (I used the last of my home grown stuff.)
• 1 apple, diced. (You can peel if you like, but I’m not fancy.)
• A handful of frozen strawberries.
• 1 TBSP sugar.
• 1 TSP cinnamon
• 1 TSP all spice
• 1 TSP ground cloves
• 1 TBSP maple syrup
• 1 TSP vegetable oil

Ingredients for topping:

• Enough plain flour to cover the filling, depending on what size dish you are using. (I used about 400 grams.)
• 2 TBSP sugar
• 2 TBSP semi-solid coconut oil or vegan butter.
• 1 TSP almond extract
• 1 TSP good quality vanilla extract

Method:

• Heat up a pan with the vegetable oil.
• Fry the chopped rhubarb and apple for 2 minutes before adding the sugar.
• Stir continuously until the sugar and oil start to form a caramel.
• Now add the spices and maple syrup. Mix to insure everything is fully covered and turn off the pan.
• Add the frozen strawberries at this point but don’t mix in.
• Pour into a baking dish and turn on the oven to pre-heat.
• Now get all the topping ingredients and place in a large bowl.
• Rub the mixture through your finger and thumb, to create breadcrumbs.
• Distribute the crumb over the top of the fruit mixture and place in the oven on a medium heat for about 25 minutes.
• Serve either on it’s own or with vegan ice cream.

Certainly not healthy, but bloody tasty. Get it in your face.