This recipe comes from Toni Imms who lives in Australia. In my Baking with Coconut Flour e-book newsletter I ask my subscribers to share their recipe conversions. Toni has given permission for me to share her recipe and she believes this recipe is originally from England. Toni says:

“The recipe is a family favourite and they like the coconut flour [affiliate link] version just as much as the wheat one.”

I have to admit I've never eaten anything with the name “sponge” in it before, and I'm not really sure how this is supposed to taste. I find it to be very much like peach cobbler and would make an excellent substitution in my opinion. It was so delicious, it impressed my son who normally doesn't care for my “healthy” desserts so much that he asked for a piece to take home. That's quite a compliment!
Toni's converted recipe was not quite GAPS legal so I have taken her recipe one step further and it is now GAPS friendly. Check yesterday's post to find the topping I used, which was Apricot Ice Cream.

I'll share the GAPS legal version, but I'll also share Toni's version in case you would like to try hers as well. Please use an 8″ square casserole dish for my version of the recipe (Toni's calls for a 7″ dish but I didn't have one).

Apricot Sponge Pudding

Fruit

• 2 pounds fresh (22-23), canned or stewed apricots, (or any stewed fruit)
• 1/3 cup orange juice
• 1 teaspoon coconut flour, packed
• 1 teaspoon ground cinnamon
• 1/4 cup honey (sweeten to taste)

Pudding

• 3 tablespoons butter
• 3 large eggs
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 6 tablespoons coconut flour, packed
• 1/2 teaspoon baking soda
• 2 teaspoons apple cider vinegar

1. If you are starting with fresh apricots, wash then pit. Cut into halves again and place into a heavy bottom pan.
2. Cook on medium heat until the fruit softens and can be mashed with a potato masher.
3. Add orange juice, honey [affiliate link], cinnamon [affiliate link] and coconut flour.
4. Allow to simmer on very low heat to thicken up slightly.
5. Spoon fruit into a buttered 8″ square casserole.
6. Preheat oven to 350°F (180°C).
7. Place butter, eggs [affiliate link], honey, vanilla [affiliate link] extract into a mixing bowl.
8. Use a whisk or hand mixer to thoroughly mix.
9. Sift coconut flour and baking soda [affiliate link] and whisk into the liquid ingredients.
10. Add the apple cider vinegar and mix quickly.
11. Pour batter over fruit.
12. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.

Toni's recipe – please note you must use a 7″ square casserole for this dish.

FRUIT

• 1kg (2 pounds) canned or stewed apricots (or any stewed fruit)
• 1/3 cup orange juice
• 1 teaspoon cornflour
• 1 teaspoon ground cinnamon
• Sweetener to taste as desired

PUDDING

• 2 tablespoons oil
• 2 eggs
• 1/4 cup milk
• 1/3 cup sugar (or to taste)
• 1 teaspoons vanilla essence
• 1/4 cup packed coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon vinegar

 METHOD

1. Mix all fruit ingredients together and pour into a greased 18cm (7 inch)  casserole dish
2. If you use a larger diameter dish you will need more pudding to cover the area or it will be too thin.
3. Place all liquid ingredients, except vinegar,  in a large bowl and whisk well
4. Sift coconut flour and baking soda and whisk into liquid ingredients
5. Lastly add vinegar and mix well
6. Pour mixture over fruit
7. Bake in a moderate oven (180 deg. C) (350 deg. F)  for 30 minutes or until a skewer inserted in the middle comes out clean

Are you new to baking with coconut flour? Discover how to use this super food with my bestselling e-book Baking with Coconut Flour!