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Apple pudding

Apples and cinnamon are comforting flavours, especially in winter. Swap your custard or ice cream for plain low-fat yoghurt.

Serving size
 Serves 8
  4 medium apples in the skin, seeds removed and cut in wedges
 1 cinnamon stick
 ¼ cup (60 ml) sugar
 3 eggs, beaten
 3 tbsp (45 ml) sunflower oil
 ¾ cup (180 ml) low-fat or fat-free milk
 ½ cup (125 ml) plain low-fat yoghurt
 1 cup (250 ml) cake flour
 ½ cup (125 ml) wholewheat flour
 2 tsp (10 ml) baking powder
 2 tsp (10 ml) ground cinnamon
 ½ cup (125 ml) low-fat or fat-free milk
 ½ cup (125 ml) water
 ¼ cup (60 ml) sugar
 1 cinnamon stick (optional)

1. Pudding: Place apples with 2 tbsp of water and the cinnamon in a pot. Bring to the boil, reduce the heat and simmer for 3-5 minutes or until just tender, but not mushy.
2. Preheat oven to 180 °C. Beat sugar and eggs until well blended. Add oil, milk and yoghurt and mix well.
3. Combine the flours, baking powder and half the cinnamon in a mixing bowl.
4. Beat liquid into the flour mixture to form a smooth batter.
5. Spoon apples into an oven dish and pour batter on top.
6. Bake for 30 minutes or until golden brown and cooked.
7. Syrup: Meanwhile, place all the ingredients in a small pot and stir over a low heat.
8. Simmer for a few minutes or until slightly thickened.
9. Prick warm pudding with a fork or skewer and pour syrup over. Sprinkle with the rest of the ground cinnamon. Serve warm with plain low-fat yoghurt.


1. Make the pudding with fresh pears as above. Or use a tin of pie apples or peach slices and leave out step 1 and add another 1 tsp ground cinnamon to the batter.


This recipe is in Cooking from the heart 1. Download PDF recipe book here.

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