This 100 per cent natural, vegan and gluten free pudding is the perfect end to any autumn meal, with a special secret ingredient
20g of Real Good Tomato Ketchup
125g of brown rice flour
4tbsps of maple syrup
Preheat the oven to 200°C.
Place the frozen berries into a glass oven-proof bowl and mix in with the ketchup. Place in the oven whilst it heats up.
Bring the flour and coconut oil together with your hands until you form breadcrumbs. Drizzle in the maple syrup and stir.
Remove the berries from the oven and sprinkle the breadcrumbs on top evenly.
Place back in oven for 20-25 minutes until the topping has just started to go golden brown.
Serve with dairy free ice cream or yoghurt! Eat immediately hot or cold. Keep in the fridge and eat within 4 days.
For those that love a bit of chocolate try drizzling a little dark chocolate over the top for an extra little kick.